Disclosure: This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
Get your caffeine fix in frozen form with these cappuccino popsicles!
Remember when coffee only came in two varieties – regular or decaf?
In most circumstances, I would look back on such times of yore with a firm, yet sentimental “those were the days”.
But those were not the days.
Those were the dark ages.
And shall we never return to such a cruel, heartless, skinny-hazelnut-soy-frappuccino-less world ever again. Amen.
I’m actually not quite as picky about my caffeinated beverages as that intro would have you think (can you hear the.boy snickering in the background?).
Okay, I am quite picky, but only about how the coffee was brewed, how dark it is, and how burnt it tastes.
Dripped, very, and moderately are how I roll. For the record.
And while I can barely breathe in the morning before getting my daily coffee fix, I save the more frou frou drinks for special occasions (like Fridays, Tuesday afternoons when I have a lot of data to analyze, and random Sunday mornings), and even then, I like to keep it simple – pass me a cappuccino with some cinnamon on top, and I am a happy camper.
(So long as there is no actual camping involved. Just so we’re clear.)
But then summer had to come along and ruin everything! All of a sudden, my warm beverage consumption has come to a standstill, which just seems like cruel and unusual punishment for someone who likes the actual coffee drinking experience as much as I do.
Drastic times call for drastic measures, and if it’s too hot to be sipping my cappuccino, then I might as well be licking it off a popsicle stick.
Am I right, or am I right?
These popsicles really do taste, in many ways, like the real deal. The espresso flavor is smooth and bold, while the hint of cinnamon is enough to warm you from the inside out. Rather than fill them with half and half, as many cappuccino’s call for, I used Silk’s vanilla almondmilk, which gives you that same creaminess, but with extra vitamins and minerals, and without all the calories.
And just like that, having two for breakfast and one for a data analysis-inspired snack becomes totally acceptable. I love it when things work themselves out.
To find out new ways about how to incorporate Silk into your summer, check out Silk’s facebook page! Also, remember to register at Silk.com to receive a $.75 off coupon for any Silk half gallon, along with a special birthday offer, news about Silk sweepstakes and promotions, and a monthly chance to win a lifetime supply of Silk!
- 1 cup water
- ⅔ cup sugar
- 2 tbsp corn syrup
- 2 tbsp instant espresso
- 1 cup vanilla almond milk
- 1 tsp cinnamon
- Bring 1 cup of water and sugar to a boil in a saucepan, cooking until sugar dissolves. Cool for a few minutes and then stir in the corn syrup.
- Reserve ¼ cup of this sugar syrup and set aside. Mix the remaining sugar syrup with the espresso powder while it is still warm. Cool to room temperature.
- Combine the almond milk with the reserved ¼ cup of sugar syrup. Whisk the cinnamon into the milk mixture.
- Divide the milk mixture among 8 ice pop molds. Divide the espresso mixture evenly among them. Cover and insert popsicle sticks. Freeze for 6 hours or until frozen.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.