Yield: 8 mini popsicles
Time: 20 minutes to make, 6 hours to freeze
This Coffee & Cream Paleta recipe is sure to please.
A paleta ["PA-lay-ta"] is the Mexican version of a popsicle. What makes paletas so amazing is the cream that’s added to make the flavors so rich, making this a perfect summer dessert for everyone to enjoy.
For these popsicles, I didn't have any cute molds. Instead, I made my own DIY molds with paper Dixie cups and popsicle sticks, the old-fashioned way.
I also am lactose-intolerant, but loving oat milk. Oat milk tastes just like regular milk and has a very similar consistency. Here, we used an oat milk creamer (comparable to half and half), which froze perfectly for these mini paletas. And the oat milk is just 1 of 4 ingredients needed to make these simple sweet treats!
Believe me, they turned out amazing and so will yours too!
1/3 cup freshly ground coffee beans
1 cup water
1/2 cup brown sugar
1 cup oat milk creamer
Pinch of ground cinnamon
In a sauce pan, pour in the coffee, water, and brown sugar and stir together. Bring the pot to a boil. Once boiling, remove from the heat and let the ground beans steep for another 5-8 minutes depending on how strong you want your coffee flavor.
Using a cheesecloth or extra-find strainer, strain the coffee into a bowl. Mix in the creamer and cinnamon. Let cool for 10 minutes.
Put 8 paper cups into a tray that can be frozen. Pour the mixture evenly into each cup. Using another 8 paper cups, carefully oke holes through the bottom, just wide enough for a popsicle stick to push through. Slightly withholding the tops, put a popsicle stick through each of the cut cups and then cover a cup filled with cream. Repeat for all 8 paletas. Carefully put into the freezer for 6 hours.
To serve, push the top paper cup up while securing the popsicle stick. Then, loosen the sides of the paper cups and push the bottom of the paleta upwards, or tear the paper cups off. Serve immediately.