Iced Caramel Latte Pops
A layered ice pop with cold-brew coffee, caramel, and milk make for a refreshing treat.
- ½ cup milk
- ¼ cup sweetened condensed milk
- ⅛ teaspoon vanilla extract
- ½ cup cold brew coffee concentrate (1:1 ratio for mixing with water)
- 6 tablespoons milk
- 2 tablespoons sweetened condensed milk
- 6 tablespoons caramel sauce or caramel ice cream topping
- 2 tablespoons chocolate-covered espresso beans, coarsely chopped
- 1. Milk Layer: Whisk together milk, sweetened condensed milk, and vanilla in a large measuring cup with a spout until well combined. Pour into 6 (3-ounce) ice pop molds, dividing evenly. Freeze until firm but not frozen, about 2 hours. Insert sticks. Set a timer and check early. If they freeze all the way, your stick won't go in and your layers may separate.
- 2. Coffee Layer: Whisk together coffee concentrate, milk, and sweetened condensed milk in a large measuring cup with a spout until well combined. Pour into molds over milk layer, dividing evenly. Freeze until firm but not frozen, about 2 hours.
- 3. Caramel Layer: Spoon 1 tablespoon caramel sauce over coffee layer in each mold. Sprinkle each with 1 teaspoon espresso beans. Freeze until solid, at least 8 hours and up to 2 weeks.
serving: 6 pops
calories: 150.9 kcal
carbohydrates: 28 g
protein: 3.2 g
saturated fat: 2.3 g
cholesterol: 9.7 mg
sodium: 110.9 mg
fiber: 0.4 g
sugar: 14.1 g