There was a time in my life that I drank coffee to register a pulse above REM sleep. Nowadays the only physiological effect it has on me is the misery of a screaming headache when I miss a cup.
This of course happens on a weekly basis because when you work for yourself you miss a lot of things . . . things like:
- Lunch breaks. Or when you do find time to take one, it’s usually taken sitting on a crate eating food that’s been re-plated after its fallen on the ground (because, hello, anything for the shot).
- Phone calls from the preschool letting you know your toddler threw up—”Please, come pick him up.”
- Much needed coffee breaks to flick through Instagram.
Anyone else (self-employed or not) fall victim to the above items? Yes you say. Well friends, here’s our solution: Chocolate Raspberry Mocha Swirl Pops. A cinch to make, so there’s no excuse not to make a double batch to keep them readily at hand.
I’m not advocating that this should be a meal replacement, even though it has served that very purpose (crazy how eating three of these will fill you up). Or that it will give you caffeine powers of razor sharp focus. Nope. It won’t perform on either of those levels. Nor will it help you remember where your phone is for those important calls (that’s why, do as I do, and make your significant other the primary contact and never miss an important call again).
But what these pops do do, they shine as one of the tastiest summer treats to hit your coffee cravings.
As for that screaming headache, take your popsicle and then chase it with an espresso shot—works every time.
Chocolate Raspberry Mocha Swirl Popsicles
Yield: 10 pops
- ½ cup mascarpone cheese
- ½ cup ricotta cheese
- 1 ¼ cup whole milk, divided use
- ¼ cup granulated sugar
- ¼ cup honey
- 11/2 teaspoon vanilla bean paste
- 3 teaspoons unsweetened cocoa powder
- ½ teaspoon instant coffee
- 6 oz. frozen raspberries
In a large bowl, whisk together mascarpone cheese, ricotta cheese, 1 cup of milk, granulated sugar, honey and vanilla bean paste until smooth. Evenly divide mixture.
Add cocoa powder, instant coffee and remaining ¼ cup of milk to one half of mixture and blend until well combined. With the remaining half, fold in raspberries.
Fill popsicle wells with alternating layers of chocolate mixture and raspberry mixture. Place foil on top of mold and cut a small hole in the center of each well to insert popsicle stick. Transfer to freezer for 6 hours, or until popsicles freeze. **Freezing time will vary according to freezer setting and how full freezer is.