This month, Lavazza sent me a package with all four of their specialty drip coffee blends and a copy of Extra Virgin: Recipes and Love from Our Tuscan Kitchen. The challenge was to get inspired by the book, the coffee, and Italian heritage in general, so I flipped through the book one afternoon with hopes that something would catch my eye. (Everything caught my eye--the book is gorgeous.)
I came across a recipe in the dessert section called Coffee Granita, a frozen coffee treat that includes sugar, heavy cream, and vanilla. It reminded me a little of the iced almond milk cafe miels at my favorite coffee shop, which I love because of the non-dairy option and the honey instead of sugary syrup. And then I thought, "Oh my gosh--coffee popsicles." I made them Paleo with coconut milk and honey (you can't have a cafe miel without honey!), but you could use heavy cream or whole milk if you like dairy. Scroll down to get the recipe!
Ingredients: (Makes four-six popsicles, depending on size)
- One cup of iced coffee (I cold brewed a batch of Lavazza Gran Aroma)
- One cup of full-fat coconut milk (from a can, and only use the creamy part on top)
- 1/4 cup of honey
- Optional: You could use a vanilla bean or some cinnamon to flavor these a bit more, but I just stuck to coffee and coconut cream.
- Combine coffee and coconut milk in a bowl with a mixer or in the blender (make sure all the coconut milk lumps have been mixed until smooth.
- Pour into popsicle molds and freeze until solid (usually only takes a few hours).
- Pop them out and enjoy! They make an awesome afternoon treat.
This is a sponsored post. You can see my first Lavazza Passion piece here.