Ombre Mocha Popsicles

Learn how to make Ombre Mocha Popsicles.

Recipe by Mimi Council.

Mocha Popsicles

Makes 10

Chocolate

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

21 grams (1/4 cup) organic Dutch cocoa

1/2 teaspoon organic vanilla extract

Coffee

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

1/2 teaspoon vanilla extract

2 tablespoons organic cold brew coffee

Vanilla

3/4 cup organic milk

64 grams (1/4 cup plus 2 teaspoons) organic cane sugar

85 grams (1/3 cup) organic plain yogurt

1/2 teaspoon vanilla extract

Method In a medium pot over high heat, add the milk, sugar and cocoa from the chocolate recipe section. Put a drink thermometer in the liquid. Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150°F remove from heat. Put the pot into the fridge to cool.

In a medium pot over high heat, add the milk and sugar from the coffee recipe section. Put a drink thermometer in the liquid. Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150°F remove from heat. Put the pot into the fridge to cool.

In a medium pot over high heat, add the milk and sugar from the vanilla recipe section. Put a drink thermometer in the liquid. Whisk to dissolve all the sugar. Once the sugar is completely dissolved, and the mixture has reached 150°F remove from heat. Put the pot into the fridge to cool. Do not begin the next step until these mixtures are cool.

Remove the mixtures from the fridge, add the yogurt and vanilla extract to each and whisk to combine completely. For the coffee mixture, add the cold brew coffee and whisk to combine completely. Place the coffee and chocolate mixtures back the fridge.

Add the vanilla mixture to the popsicles molds, filling one third of the way full. Place molds in the freezer for about 45 minutes or until the vanilla is almost solid.

Remove popsicle molds from freezer, add the coffee liquid to the molds and fill about one third, place back in freezer until it is almost set, about 45 minutes.

Remove for the third time and add the chocolate mixture to fill the popsicle molds, place the lid on and the sticks in the molds. Put back in freezer and let set overnight.

Note: To help make your popsicles have exactly the same stripes, draw lines on the outside of the popsicle molds with a dry erase marker, this will help you get them all even so you can see how much liquid you’re pouring in.

High Altitude – Follow recipe as noted.

Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!