How to Make Café de Olla Popsicles

For those who have never had Mexican Cafe de Olla, you are missing out. I have never met one person who’s tried this coffee drink and doesn’t love it, unless you don’t like cinnamon.

In honor of the real Mexican Independence Day on September 16th (which is not Cinco De Mayo) and the final days of summer, I decided to do a twist on my favorite drink.

Ingredients:

3-4 cups of water 

1 cinnamon stick

1/3 - 1/2 light brown sugar (this depends on how sweet you like it) 

4-6 table spoons of ground coffee

Popsicle molds

For cream tips I used Nestle Hazel Nut Sugar-Free Coffee Creamer

Instructions:

Add the water, the cinnamon, and light brown sugar into a mid-size pot and let it heat until boiling. Once it boils, add the coffee and turn off the stove. Let it sit for 5 minutes with the lid. Strain the coffee with a mesh strainer into a cup.  I used a measuring cup since it makes it easier to pour into the Popsicle molds. For the cream tips, put the coffee creamer into the Popsicle molds first and put into the freezer. Once it’s hard place the cafe de olla on top and place it back in the freezer. Leave the molds in the freezer for a few hours. Once it’s ready enjoy. 

FYI this makes for a great pre-workout treat.