a peek inside the fishbowl

I started making these last summer.

• If you like coffee
• If you like sweet
• If you want to survive summer (!)

 … you will want to make these. YOU WILL MAKE THEM AND YOU WILL LOVE THEM. Trust me. They are perfectly portioned mouthfuls of frozen caffeinated deliciousness.

(I hope I don’t need to remind you that you don’t want your kids eating these, right?)

Note: I eyeball the quantities because of my tiny molds, which are actually fancypants ice molds for summer beverages (but perfectly fine for this purpose). You might have to tinker to get the ratio a way you like it.

For this recipe you will need:

Approximately 1/3 cup sweetened condensed milk and
1/3 cup hot espresso

1. Brew your coffee. (I use an espresso maker, but a french press works great too. If you have an ordinary coffee maker just brew a very strong cuppa joe.)
2. Combine the hot coffee with the condensed milk in a measureing cup and stir.

I have a secret tip, do you want to hear it? First, a confession. I’m a huge spiller. I can never get my molds to the freezer without them sloshing somewhere nevermind OPENING THE FREEZER (which almost guarantees spillage) so I put the empty popsicle molds in the freezer first and THEN fill them. HA HA to you, sticky floors!

ANYWAY, leave them to freeze overnight.

They are best served in oppressive heat when your spirits and energy are flagging and you can’t afford the time/energy/money for a trip to Starbucks or Bridgehead. ;)

 p.s. You’ll probably have some condensed milk left over. Don’t throw it out! Mix some into your leftover coffee, pour it into a tall glass and put in the fridge (or the freezer) for a few hours. After it’s chilled, pop in a few ice cubes and enjoy a creamy iced-coffee.

More treats to come tomorrow. This time it’ll be something a little more kid-friendly.