This year promises to be yet another hot summer. Vietnamese iced coffee popsicles should quench your thirst and cool you down a bit. These will be very popular with your coffee-drinker friends.
- 2 cups of strong coffee
- 1 cup whole milk
- 1/4 cup sweetened condensed milk
- Add 2 tablespoons of sweetened condensed milk to the brewed coffee and whisk to combine. Then, add the remaining 2 tablespoons of sweetened condensed milk to whole milk, and whisk to combine that. Place the coffee mixture in the fridge to chill.
- Fill popsicle molds with 2 tablespoons each of the milk mixture. Place in freezer to completely freeze, about 1-1 1/2 hours. Top up each popsicle with the chilled coffee mixture. Secure popsicle sticks with clothespins, or chill the popsicles until they are slushy for about 1 hour. Then add the popsicle sticks and let them freeze completely for about 2 hours total. Remove popsicles from molds by briefly running them under warm water. (source)