Cappuccino Popsicles (Vegan)

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If this heat wave has taught us anything, it is to have constant access to any and all foods that cool you down. Plus, with the sun’s ability to absolutely zap us of all energy, we need all the liveliness we can get! Que these *vegan* Cappuccino Popsicles.

With the holiday weekend fast approaching, it’s the perfect time to get these in the freezer to have on hand for the warm days of celebrating. Who doesn’t want a snack version of an iced capp?! Shout out to my roommate, Megan, for coming up with this genius concept but in freezie form!

Although you will need to have a popsicle mold at the ready, this recipe requires only 4 ingredients!

• Coffee
• Coconut milk
• White sugar
• Vanilla extract

When making your coffee for this recipe, I recommend brewing it strong, so you don’t lose the flavour after adding the coconut milk and freezing. If you have a coffee maker that uses pods, use half the amount of water for the same amount of coffee beans you would use for a regular brew. Alternatively, you can make espressos and use these!

The great thing about these popsicles is you can taste the liquid before freezing. If you want it sweeter, add a bit more sugar. If you want a stronger coffee taste, brew another espresso and mix it in. You can customize your Cappuccino Popsicle as much as you customize your morning cup of Joe.

If you aren’t a fan of coconut milk, feel free to use regular cow’s milk or another plant-based version. Just keep in mind the final result won’t be as creamy as it is when using coconut milk.

You are sure to love these Cappuccino Popsicles! I hope you get the chance to make them this weekend. If you do, let me know how well they cool you down. Enjoy!