Chocolate Dipped Mesquite Bean Coffee Popsicles

Most mornings don't get started without that caffeine loaded cup of coffee known to heighten anxieties and can even raise your LDL levels aka bad cholesterol. Plus, who wants hot coffee in the middle of a South Texas summer?! Try these cool Chocolate Dipped Mesquite Bean Coffee Popsicles instead! They taste like iced coffee on a stick minus the caffeine and tons of sugar!

The best part is you can make your pops just like you’d make your coffee, they’re completely customizable. If you like your iced coffee strong, with just a hint of cream and sugar, brew your mesquite bean coffee the same way;  there’s no wrong way to do it so make it your way.  I think a strong brew makes the best iced mesquite bean coffee since the freezing temperatures tend to dull the flavor a bit. Chocolate Dipped Mesquite Bean Coffee Popsicles are a simple, chic way to serve after-dinner coffee, South Texas Summer style.

They make a great finale to a barbecue on any sweltering summer night. These will melt fast when it’s hot out, though, so serve them with a napkin, or, even better, in a chilled cup. If you love a good summer treat that packs the taste of your favorite beverage, then you need to whip up these Chocolate Dipped Mesquite Bean Coffee Popsicles. Easy, tasty and just all around fun for the whole family!

Chocolate Dipped Mesquite Bean Coffee Popsicle

Ingredients

• 1 tablespoon Cappadona Ranch Mesquite Bean Coffee
• ¾ cup water
• ½ cups unsweetened almond milk
• 1/3 cup whole milk
• 1 tablespoon powdered sugar
• 2 tablespoons dark chocolate baking chips
• 6 oz dark chocolate
• Cappadona Ranch Mesquite Bean Flour (for dusting)

Directions:

1. Combine almond milk, whole milk, powdered sugar and ready made coffee in a medium bowl and whisk to combine.  Pour the mixture into popsicle molds and insert drip guard handles or cover the molds with aluminum foil and insert wooden popsicle sticks.  Freeze for 3 hours, or until tops are just frozen.
2. If your popsicle molds have drip guard handles (most do), remove them.  If you used aluminum foil to hold wooden popsicle sticks in place, remove the foil. Sprinkle the baking chips over the molds, replace the drip guard handles and freeze for another 3 hours until completely frozen.  
3. When the popsicles are completely frozen, cover parchment paper on a large baking sheet and make the melted chocolate.  Use either a double boiler or bowl in a microwave to heat up broken pieces of your dark chocolate.
4. Remove the popsicles from the molds, dip in melted chocolate and place on the large baking tray.  Dust Cappadona Ranch Mesquite Bean Flour for extra mesquite bean taste!
5. Freeze for 10 minutes to set.

Serves 8