Brown Sugar Oat Milk Espresso (Printer-Friendly)
Cool, creamy popsicles blend brown sugar, oat milk, and espresso layers with cinnamon for an energizing treat.
# What You’ll Need to Cook:
→ Base Ingredients
01 -
120 ml unsweetened oat milk
→ Brown Sugar Syrup
02 -
60 ml water
03 -
30 g light brown sugar
04 -
0.5 g ground cinnamon
→ Espresso Layer
05 -
80 ml freshly brewed espresso or strong coffee
06 -
2 ml pure vanilla extract
# Steps to Prepare:
01 -
Pour 2 tablespoons (30 ml) of oat milk into the bottom of each of four popsicle molds. Place molds in the freezer and freeze for 1.5 hours until just set.
02 -
In a small saucepan, bring 60 ml water to a boil. Remove from heat, add brown sugar and ground cinnamon. Stir until sugar is fully dissolved. Allow syrup to cool to room temperature.
03 -
Brew 80 ml espresso or very strong coffee. Stir in vanilla extract. Let the mixture cool completely to room temperature.
04 -
After oat milk layer is frozen, evenly distribute espresso-vanilla mixture among molds, directly over the frozen oat milk layer.
05 -
Top each mold with equal amounts of cooled brown sugar syrup, ensuring all ingredients reach just below the rim, leaving room for expansion.
06 -
Cover the popsicle molds, insert sticks, and freeze for a minimum of 6 hours or until solid. For best results, freeze overnight.
07 -
To release popsicles, briefly run the base of each mold under warm water and gently extract. Serve immediately, or store individually in airtight freezer-safe bags.
# Extra Cooking Tips:
01 -
For optimal texture and appearance, keep popsicle molds level while freezing.
02 -
Oat milk must be certified gluten free if serving to those with gluten intolerance.
03 -
Cinnamon particles may remain undissolved in the syrup—this is intended for added flavor.
04 -
Allow popsicles to freeze overnight for the best structure and unmolding.