Mocha, matcha, peach tea – we've iced all your favourite first-thing thirst quenchers

Image: Tea and coffee ice pops so you can cool down and caffeine up in your way to work

Via: Sainsbury's

Why drink your morning caffeine fix when you can eat it instead?

 

No, this is not a dream from your childhood in which you're allowed ice lollies for breakfast – these are legitimate morning drinks, frozen. 

 

These ice lollies not only taste great and make your daily coffee shop stop redundant, they'll also help keep a flustered commute in check on a hot summer's day.

 

Time to make room on a shelf in the freezer (read: eat all the chips). 

 

Mocha pop

homemade mocha ice lollies popsicles

Via: Sainsbury's

Ingredients (makes 4 pops):

  • 1 espresso
  • 500ml yogurt (natural, Greek, coconut etc)
  • A dash of whole milk, or your favourite dairy alternative
  • ​Handful milk chocolate chips
  • Milk chocolate

 

1. Make an espresso by mixing 4 tsp of instant coffee with a cup of boiling water. If you prefer cafetiere coffee, just make enough for a small cup of strong black coffee. 

2. Wait for the espresso to cool to room temperature and add to your yogurt, folding it in until blended. If you've used a thick yogurt, like Greek, add a dash of the milk to thin it to a slightly runny consistency. You want the mixture to be the consistency of natural yogurt.

3. Fill the ends of your ice lolly moulds with chocolate chips – around 1-2 cm, depending on how much you love them – and pour over the coffee yogurt. 

4. Freeze for one hour until the pops have hardened slightly. Insert a wooden stick, then return to the freezer. 

5. Your ice lollies will be frozen in around 3 hours – run the moulds under warm water and slowly remove each lolly, lying them on a sheet of greaseproof paper. Melt milk chocolate and drizzle over each lolly. The chocolate should freeze straight away, but if you're making your pops on a hot day then place them back in the freezer for 5 minutes. 

 

Cappuccino pop

cappuccino popsicle ice lollies

Via: Sainsbury's

Ingredients (makes 4 pops):

  • 1 espresso
  • 250ml yogurt (natural, Greek, coconut etc)
  • A dash of whole milk, or your favourite dairy alternative​

 

1. Make an espresso by mixing 4 tsp of instant coffee with a cup of boiling water. If you prefer cafetiere coffee, just make enough for a small cup of strong black coffee. 

2. Cool to room temperature, then fill 2cm of your ice lolly moulds with the espresso and put in the freezer.

3. After an hour, take out your moulds and carefully add the same amount of your chosen yogurt to each mould. If you've used a thick yogurt, like Greek, add a dash of the milk to thin it to a slightly runny consistency. Ideally you won't get any yoghurt on the sides of your moulds, so that is freezes with clean lines (but if your presentation skills are a little sloppy, the taste will totally make up for it: life's too short for perfect pops and there's a caffeine goal to fulfil here).

4. Return the pops to the freezer, then repeat steps 2 and 3, alternating espresso and yogurt, waiting around an hour between each layer until your moulds are full.

 

Cherry, espresso and cacao pop

cherry cacao nib and coconut milk popsicle ice lollies

Via: Sainsbury's

Ingredients (makes 4 pops):

  • Handful of fresh cherries, chopped
  • Handful of cacao nibs
  • 1 espresso
  • 500ml yogurt (natural, Greek, coconut etc

 

1. Destone your cherries and roughly chop them into large pieces. Mix with the natural cherry juices in a bowl with the cacao nibs.

2. Make an espresso by mixing 4 tsp of instant coffee with a cup of boiling water. If you prefer cafetiere coffee, just make enough for a small cup of strong black coffee. 

3. Cool to room temperature before stirring 1 tsp at a time into your yogurt until blended.

4. Mix in the cherries and cacao nibs. Fill your ice lolly moulds and freeze for a minimum of 3 hours.

 

Matcha and coconut pop

matcha and coconut ice lollies popsicle

Via: Sainsbury's

Ingredients (makes 4 pops):

  • 1 tsp matcha powder
  • 500ml yogurt (natural, Greek, coconut etc)
  • 5 tbsp desiccated coconut

 

1. Mix your matcha powder with 1tsp yogurt and stir until smooth. Add the rest of the yogurt bit by bit, mixing until blended. 

2. Pour the yogurt into your ice lolly moulds and freeze for a minimum of 3 hours. 

3. Once frozen, run the moulds under warm water and carefully remove your ice lollies. Place them on greaseproof paper and sprinkle the bottom 1-2cm with desiccated coconut to create a textured trim.

4. Place back in the freezer on the greaseproof paper until frozen. Remove, repeat step 3 on the other side of each lolly and freeze until hard. 

 

Peach tea pop

peach tea popsicles ice lollies

Via: Sainsbury's

Ingredients (makes 4 pops):

  • 1 peach, sliced 
  • 2 peach teabags

 

1. Cut your peach into 8 slices.

2. Make a pint of strong peach tea – remember that the flavour will weaken once frozen. Allow to cool to room temperature.

3. Place two slices of peach into each ice lolly mould and fill with the tea. Freeze for around 2 hours.