These cardamom coffee fudgesicles are like the perfect iced mocha in creamy popsicle form. The cardamom gives them a uniquely enticing flavor.
I finally got a popsicle mold! I’ve been trying to avoid single-use kitchen gadgets, but I just couldn’t help myself. Since getting the mold about a month ago, I think I’ve made these cardamom coffee fudgesicles five times. I had to make sure the recipe made just the right number of popsicles and had just the right amount of cardamom. Also, they kept getting eaten before I could get them photographed!
By the way, photographing popsicles in the summer is not easy! I didn’t plan ahead, so we didn’t have any ice made to set up a cold plate like this. I decided I’d just go for it and be super quick, but the pops were melting even faster than I expected. I freaked out a little because I didn’t want to lose all five of the ones I was snapping pictures of, so I stuck four of them back in the freezer and left one out to photograph.
That’s when I moved the big platter you see here, which of course was covered in delicious melted cardamom coffee fudgesicle, off my marble slab and onto a nearby chair JUST for a second. The idea that I might accidentally sit on it flashed through my mind and I was like, nah, I’ll move it right after I get one more photo. One more turned into a few, and guess what? I think you know how this story ends. It definitely ends with me sitting in a big pool of melted popsicle! Ben was right there in the same room and didn’t even notice. Thank goodness his football video game is absorbing enough that my most embarrassing fails fly under the radar. You’d think he would have raised an eyebrow when I came back into the room to finish the photos without pants on, but he’s really learned to just go with the flow.
This is that one hero pop that stayed out and eventually got eaten, but not before much of it was lost to melting while I frantically ran my pants under hot water to keep them from being chocolate-stained butt pants forever.
Don’t ever let anyone tell you food blogging isn’t super glamorous.
Anyway, these popsicles are the best. The flavor is inspired by Turkish coffee, which is brewed with whole crushed cardamom pods for a flavor I just adore. I’ve added cardamom pods to our coffee at home before, but Ben always asks WHAT I did to the coffee and wrinkles his nose a bunch. So I had to find another avenue for my cardamom coffee obsession. And luckily, Ben loves these cardamom coffee fudgesicles just as much as I do. I think the addition of copious amounts of chocolate really ties things together for him.
These are super easy to make. Chocolate chips, espresso powder, vanilla, cardamom, and a little salt go into a heatproof bowl. Then, we heat up a mix of half almond milk and half heavy cream (or coconut milk for a vegan + paleo version). We pour the hot milk over the chocolate, cover it, and wait a few beats, then whisk until smooth. Add maple syrup to taste and that’s it! Into the molds it goes, and four to six hours later your pops are ready.
By the way, these pack a bit of a caffeine punch. I can’t even eat them after 3 pm or so because I’m super sensitive to caffeine and I won’t go to sleep. However, this is a great excuse to have a popsicle with breakfast. Since I know I won’t be having one in the evening when I get home from work, and since they’re basically frozen mochas, I just go for it.
- 2 cups (10 ounces) dark chocolate chunks or chips (I use Enjoy Life mega chunks)
- 2 tablespoons espresso powder (I use DeLallo)
- 2 teaspoons vanilla extract
- ½ teaspoon ground cardamom
- ¼ teaspoon sea salt
- 1 cup unsweetened almond milk
- 1 cup heavy cream or full-fat coconut milk
- ¼ cup maple syrup, or to taste
- Put the chocolate, espresso powder, vanilla, cardamom, and sea salt in a heatproof bowl.
- Heat the almond milk and cream in a saucepan over medium heat until steam rises from the edges (or microwave for about 3 minutes). The milk needs to be quite hot or it won't melt the chocolate fully (if that happens, though, you can just microwave the whole mixture for a minute or so). Pour the hot milk into the bowl with the chocolate and cover with a plate or pot lid. Wait five minutes to give the chocolate time to melt.
- Whisk the mixture until smooth, and whisk in maple syrup to taste, keeping in mind that the sweetness comes through a little less once the fudgesicles are frozen.
- Divide between popsicle molds, insert sticks, and freeze until firm, about 6 hours.
- When you're ready to serve, run the molds under hot water briefly to loosen the popsicles.
Popsicles for breakfast = winning at summer.
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