Cool off with our favorite on-the-go snack for summertime. These iced coffee pops combine the creaminess and sweetness of our Vanilla Bean Greek Yogurt with a kick of coffee that make them the perfect midday pick-me-up.Green Valley Creamery
1 cup strong coffee, cooled
2 1/4 Cups Green Valley Creamery Lactose-Free Vanilla Bean Greek Yogurt
3 Tbsp. maple syrup
1 tsp. vanilla extract
¼ tsp. sea salt
2 Tbsp. espresso beans
- Combine the coffee, yogurt, maple syrup, vanilla, and sea salt in a blender, and blend until smooth.
- Grind the espresso beans into smaller chunks. We put them into a small bag and crushed them with a pan. Sprinkle about ¼ of the crushed espresso beans into the bottom of each popsicle mold.
- Equally distribute the popsicle batter into each mold. Top the popsicles with the rest of the crushed espresso beans.
- Cover with the popsicle sticks and freeze until completely frozen – about 4-6 hours.