According to the calendar, it’s officially summer. According to the thermostat here in Austin, Texas, it’s been summer for at least six weeks. But even still, the solstice deserves a special celebration. And these cold brew popsicles fit the bill.

Nothing says summer like a popsicle. And it’s pure genius to combine afternoon treat time with afternoon coffee time. 

This recipe is flexible—make your popsicles as sweet and creamy as you like. Or go dark if that’s your thing. A black coffee popsicle is unexpected and kinda awesome. 

What you need 

• Popsicle mold of your choice

• Cold brew concentrate (2 ounces of concentrate per popsicle)

• Your favorite dairy or nondairy milk or cream (Same amount as the concentrate)

• Simple syrup (Optional. See recipes here and here)

Make your popsicles

Start by mixing the cold brew as though you were going to drink it:

• Add enough cold brew concentrate for your popsicle mold. For 6 popsicles, use 12 ounces of concentrate. 

• Add another 12 ounces of liquid—either milk, cream, or water. Here you can experiment. If you like the coffee stronger, add a bit more concentrate and less milk or water. Or vice versa if you want just a  hint of coffee flavor. 

• Sweeten to taste. I love to add cinnamon and vanilla simple syrup!

• Pour the prepped brew into the molds, almost to the top. Leave maybe ⅛” of space for the liquid to expand as it freezes. 

• Follow instructions for your molds to attach the popsicle handles or sticks. 

• Freeze and enjoy!