Frozen Java Pops, Vegan Friendly

frozen java pops on white dish with jar of coffee and jars of creamer (for esthetics) bean in background

Frozen Java Pops, Vegan Friendly

Course: Dessert, Snack

Cuisine: American

Keyword: frozen coffee popsicles, java pops

Prep Time: 2

freezing time: 6

Total Time: 8

Servings:

Calories: 43kcal

Author: Cindy Rainey

These frozen java pops are super easy to make with only three ingredients. Make in your favorite popsicle mold with strong brewed coffee, your favorite sweetened non-dairy sweetened creamer, and agave nectar for a sweet cool coffee treat you can enjoy as a mid-afternoon pick-me-up on a warm summer day!

Print Recipe

Equipment

popsicle mold see notes

Ingredients

2¼ cups strong brewed coffee
1¼ cups non-dairy sweetened creamer divided
⅓ cup agave nectar

Instructions

Brew and measure out the coffee. Add one-half cup of the non-dairy coffee creamer and the one-third cup of agave nectar. Stir well.
After the coffee mixture is ready, place it in the refrigerator to cool while you prepare and freeze the creamer portion.
Use the rest of the creamer evenly into the bottom of the popsicle molds. See notes. Place the popsicle molds into the freezer on a flat surface. Freeze for about 30-40 minutes - just enough to get it started but not to freeze solid.
After 30-40 minutes, take the molds with partially frozen creamer out of the freezer. Stir the coffee mixture one more time. Evenly pour the coffee into each mold. Don't overfill.
If you have a cover like my popsicle molds, put the cover on and place each stick into the slits at the top. See notes if you don't have a cover
Put back in the freezer for about 6 hours until frozen solid.
Remove and carefully pop each popsicle out from the bottom of the silicone mold. If your mold is not silicone then follow the directions that came with your mold. If you are having trouble removing the popsicles from the molds, then run the bottoms under warm water.

Notes

I used Planet Oat FrenchVanilla Oat Milk Creamer.

I used a 10-space popsicle mold. This is the one I bought on Amazon.

Note about sweetening the coffee mixture. Keep in mind that these coffee popsicles are supposed to be sweet. When they freeze they will lose much of their sweetness. So make them a little sweeter than you would for a coffee drink. Also, the creamer I used was already a little sweetened. If you use a non-sweetened creamer, then add more agave.

Note about the creamer step: After pouring one-half cup of creamer into the coffee mixture, you will have three-fourths cup of creamer left. This is a generous tablespoon in each mold. Try to do it as evenly as possible - but don't stress on this one.

Note about the sticks: My popsicle molds come with a handy cover with slots to hold the popsicle sticks. If yours doesn't, then freeze for an hour before carefully sliding the sticks into each mold. Also, don't push the sticks all the way to the bottom. Leave enough stick to grab onto when you are eating the popsicle.

Absolutely optional! But if you want to make the popsicles absolutely only for adults you can replace one-half cup of the coffee with rum Kalua isn't vegan but is basically coffee and rum so that should work! BUT YOU MUST read the special notes in the blog post beneath the final step. There are some considerations.

Nutrition