Honey Latte Popsicles
Easy Honey Latte Popsicles made with whipped cream, espresso, and honey—perfect frozen coffee treat for summer lovers.
Equipment
- Popsicle molds
- Mixing bowl
- Spoon
- Popsicle sticks
- Freezer
Ingredients
- 2 cups strong brewed coffee or 4 espresso shots, cooled
- 4 tablespoons raw honey 1 tbsp per popsicle
- 1 cup whipped cream or coconut cream for dairy-free
- Optional: 1/4 teaspoon cinnamon or cardamom
- Popsicle molds
- Popsicle sticks
Instructions
- Brew and cool 2 cups of strong coffee or 4 espresso shots until room temperature.
- In a mixing bowl, stir in 1 tablespoon of honey per serving into the coffee until fully dissolved.
- Optional: Add a pinch of cinnamon or cardamom for flavor complexity.
- In each popsicle mold, drop 1–2 teaspoons of whipped cream at the bottom.
- Pour the coffee and honey mixture gently over the cream, leaving space at the top.
- Insert popsicle sticks and freeze for at least 4 hours, or until fully solid.
- To release, run molds under warm water for 10–15 seconds and gently pull out.
- Serve immediately or transfer to a zip-lock or silicone freezer bag for storage up to 10 days.
Notes
For vegan or dairy-free coffee treats, use coconut cream instead of dairy whipped cream.
Adjust the sweetness by varying honey quantity.
Can be made with cold brew instead of espresso for a smoother taste.
For kids, use decaf coffee or replace with roasted chicory.