Brown Sugar Oat Milk Espresso Popsicles

By Jessica Segarra

Prep Time:

15m

Yield:

4 popsicles

Plan for:

Freeze 7+ hours

Looking for a refreshing start to a hot day or just need an afternoon boost of energy? Try one of these Brown Sugar Oat Milk Espresso Popsicles. Vegetarian, gluten- and dairy-free, these gorgeously layered ice pops are a delicious treat for anyone who loves a cool treat with a caffeine kick!

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Products Used

Light Brown Sugar Poly Bag

Ingredients

1/2 cup oat milk (2 tablespoons per mold)
1/2 cup water
1/4 cup Imperial Sugar Light Brown Sugar
1/2 teaspoon cinnamon
1/3 cup espresso or fresh brewed coffee
2 teaspoons vanilla extract

Directions

In a popsicle mold, add 2 tablespoons of oat milk into bottom of 4 molds. Place into freezer for 1.5 hours.
Meanwhile, in a small sauce pan, bring water to a boil. Once boiling, remove from heat and add brown sugar and cinnamon. Stir until sugar is dissolved (cinnamon will not dissolve). Allow to cool while oat milk begins to freeze.
Next, brew choice of coffee or espresso. Add vanilla and allow to cool.
After 1.5 hours, remove popsicle mold from freezer. Evenly distribute coffee between 4 popsicle molds.
Next, top coffee layer with even amounts of brown sugar syrup. Cover with popsicle mold cover and insert popsicle sticks.
Freeze for at least 6 hours or overnight. To easily remove from popsicle mold, run briefly under warm water and push out. Enjoy!

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

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