Here I am again with one of my favorite ingredients, coffee. Today I present you with easy and quick yogurt and coffee popsicles made with plant-based and lactose-free ingredients (they can still be made with traditional ingredients using the same doses and methods, depending on your needs), suitable for everyone, not just those who are lactose intolerant because the taste is still amazing. Few ingredients to obtain delicious and aromatic popsicles, to keep in the freezer as a dessert or if we get a craving for something tasty.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 14 Hours
- Preparation time: 10 Minutes
- Portions: 7
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups lactose-free coffee yogurt (or traditional yogurt)
- 2 oz Moka coffee (or espresso)
- 1 tsp instant coffee powder
- 3 oz granulated sugar
- 5 oz lactose-free fresh liquid cream (alternatively plant-based whipping cream for desserts)
- 1 pinch fine salt
Tools
- 12 Molds for popsicles
Preparation
Prepare the coffee with the coffee maker, the “Neapolitan” or the moka, according to our habits. When it’s ready, pour it into a small bowl, sweeten it, also add the level teaspoon of instant coffee powder (it serves to strengthen the coffee flavor, but it is not essential, especially if using coffee yogurt) stir until they are perfectly dissolved. Cover and let cool for about an hour.
We can also use leftover cold coffee; in this case, we just need to stir a little more to ensure that the sugar and instant coffee dissolve perfectly.
When the coffee mixture is cold, add the yogurt (as mentioned above, natural or pre-flavored coffee yogurts, with and without lactose, or plant-based are good) and the cream not whipped, well chilled from the fridge.
Mix with a steel whisk for about a minute, until perfectly blended (it is not necessary to whip the cream).
Transfer the mixture into suitable popsicle molds, filling them to the brim.
Let them freeze for a couple of hours in the freezer, then take them back and insert a wooden stick or the one already present with the mold set and place them back in the freezer for another 12 hours.
The yogurt and coffee popsicles are ready.
