First up I have to confess that I am not a coffee drinker. It’s not because I don’t like coffee, I do. The taste of a good coffee is very pleasant. I can even go so far as to say I love the deep aroma it gives off when it’s brewed, and I thoroughly enjoy hanging out in coffee shops with the strong smells of roasted beans wafting around.
When I’m in Italy I drink coffee all the time …but that is whole other story.
I don’t like the effect it has on my body, so when I do drink it I will order a decaf cappuccino.
having said that, I do love the flavour of coffee in other foods like desserts, cakes, ice cream and chocolate. Rich, comforting and deeply aromatic, it really is a fantastic ingredient to cook and bake with.
I wanted to develop a recipe using Cafe Enrista pure coffee sachet’s and thought a popsicle would be a wonderful and easy dessert snack to bring out at the next dinner party. In order to make the ice particles freeze to an acceptable smooth texture, I added condensed milk. The milk solids and the sugar dissolved into the coffee to form a decadent frozen coffee dessert. Who wouldn’t like a frothy cappuccino with silky condensed milk?
I made versions of these popsicles using fresh cream on top, and others using condensed milk. Both were lovely and gave them a nice creamy edge.
The coffee / cappuccino / condensed milk mix was so tasty I poured it into a shallow metal dish and scraped out lovely granita crystals. Serve these in small glasses as a fabulous alternative to round off a meal.
The cool thing about Enrista is that the coffee creamer and sugar are already added, so each sachet is an instant cafe fix.
To make this recipe I used
- 1 sachet Enrista Cappuccino
- 1 sachet Enrista strong coffee (or 2 sachets of Cappuccino)
- 250ml (1 cup) boiling water
- 60ml (1/4 cup) condensed milk
** NB – I have only made this recipe using these exact ingredients and so do not know how it will work out using brewed coffee and condensed milk. The condensed milk top doesn freeze solid, I just used it for effect. Cream works better.
Pour all of the above ingredients into a jug and mix to dissolve. You essentially need 1 cup of fairly strong milky coffee. Allow to cool. Pour the mixture into small shot glasses (as I did) or popsicle molds. Place in the freezer to partially set (the time will depend on how big your popsicles are). Remove and top with either fresh whipped cream, or condensed mill (optional) and place a stick in the middle. Return them to the freezer and leave until they are frozen solid. When you are ready to serve, briefly dunk them into a bowl of warm water and pull them out of the molds *if they are sticky, insert a sharp knife down the inner edge to help loosen it.
And / or pour the coffee mixture into a freezer proof tray (I prefer using metal) until frozen solid. Using a fork, scrape the ice to render small crystal chunks and serve straight away.
Enrista cappuccino is now also available in decaf.