Coffee drinking, as a topic.

It goes like this.

I like coffee. I’m not above it, health wise.

I have it sometimes.

When I need it. Or really want it.

I think it can be a beautiful thing.

Iced, only. With a little bit of coconut water, thank you very much.

But only the organic stuff, because, fun fact: coffee is one of those weird things that is totally worth upgrading and getting chemical free.

Also, while we’re on the fun facts: I didn’t even own a coffee making device until 2 months ago, because I just didn’t drink it enough to make it worth it.

But that when I would buy it, it became such a special thing that I would save any leftover coffee that I didn’t drink, and put it back in the fridge for the next day. Melted ice water and all.

What? I hate wasting good food. Or drinks. It may be a thing. It is a thing.

So, then summer came. Cookbook cooking and production came, back to back days every week. Things got a little cray as so many big time projects I’ve been working on have taken off and my client load is at full capacity. So awesome.

So, there’s been a need for some more coffee days. And sleep. And not too much coffee that I can’t sleep.

Which meant multiple little iced coffee lone soldiers in the fridge. So, what’s a girl to do?

1. Buy a little french press to call my own so I stopped buying $3.50 cold brews

and

2.  Find a way to use the extras in something else so I could drink just the right amount and not feel guilty about having some extra left each time.

On a day that I happened to have a 1/2 can of organic coconut milk open from another recipe. A hot day. When I needed any extra cubic space in the fridge that I could find.

So.

Hello mini coffee coconut popsicles.

They are just the cutest. And the most refreshing in any kind of summer heat wave.

And no fancy recipe. And re-purposed good “food” that can now stay and hang a while.

And amazing tasting, did I say that? Worth making at some point this summer, with any of of the variations below.

Ingredients:

1-2 cups coffee, chilled (brewed, cold brew or espresso) (decaf or regular) or (brewed black, chai, earl grey, or green tea for a different twist)

1 can coconut milk (full fat, in the can– the carton ones are full of unmentionables if you’ve ever peeked. Don’t be fooled!) or organic whole milk, organic half and half or coconut water.

Combine both ingredients in whatever ratios you prefer. I like mostly coffee with a splash of coconut milk and that’s it. If you usually sweeten your coffee, try adding a drop or two of honey or maple syrup into the mix. Cinnamon would be amazing too.

Pour mixture in small dixie cups with straws, ice cube trays, or into popsicle molds (I love these BPA free ones). Freeze for at least 2 hours. Be happy.

 

Love this recipe? You’d love the cookbook then too, and be sure to check out the brand new Food Academy, now open for enrollment,

And be sure to Register Now for my new free webclass this week on How To Eat and Be Healthier without Trying to Hard!