THIS Is How You Eat Popsicles For Breakfast

Photography by Lucas Zarebinski; Styling by Ali Nardi.
I am completely obsessed with popsicles. Popsicle shops are one of the first things I look for when I travel to a new city. I eat them all year long (frigid winters included), and I would gladly trade in some of my regularly scheduled meals if there were popsicle substitutions. Recently, I started thinking — couldn't I just freeze some of my favorite breakfast beverages and eat them on a stick instead of carting along my to-go cup?

We tried it out, and the answer is a definite yes. Popsicles for breakfast — totally feasible and totally awesome. In fact, some of our favorite morning drinks taste just as good, if not better, in ice-pop form. Check out our frozen takes on cold brew, coconut milk matcha lattes, and smoothies below.

Go ahead, let your inner child out and eat a popsicle for breakfast!
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Cold Brew Coffee Popsicles

Ingredients
1 1/2 cups concentrated cold brew coffee (we used Grady’s)
3/4 cup sweetened condensed milk
3/4 cup whole milk
1 1/2 tsp sugar-free caramel syrup
Instructions
1. Whisk together coffee, milks, and syrup until combined.

2. Pour mixture into 10 3-ounce popsicle molds. Freeze for 1 hour. Then, remove from the freezer and add popsicle sticks. Return to the freezer for 3 hours, or until fully frozen.

To remove popsicles, hold the bottom end of the molds (opposite the popsicle sticks) under lukewarm water for 30 seconds, or until popsicles become easy to remove.
Photography by Lucas Zarebinski; Styling by Ali Nardi.
Peach, Blueberry & Mango Smoothie Popsicles
Ingredients
2 1/2 cups nonfat Greek yogurt
4 1/2 tbsp honey
3 small ripe peaches, peeled and chopped
1/2 ripe mango, chopped
1/2 cup blueberries (approximately 60)
1 tbsp sugar

Instructions
1. Place chopped fruit and blueberries in a large bowl. Sprinkle with sugar and crush with a fork (or your hands), until some juices are released. Leave to macerate for 10 minutes.

2. Meanwhile, in another bowl, mix together yogurt and honey until well combined.

3. Fill molds, beginning with 1 tablespoon fruit mixture. Then add 2 tablespoons yogurt mixture, 2 teaspoons of the fruit mixture, and alternate until the molds are full.

4. Use a spoon to push the fruit and yogurt down into the molds, or tap the mold lightly on the counter to prevent air bubbles. (If there is air between the pieces of fruit, or the fruit and yogurt layers, the pops won’t freeze properly.)

5. Add popsicle sticks and freeze for 4 hours, or until fully frozen.

To remove popsicles, hold the bottom end of the molds (opposite the popsicle sticks) under lukewarm water for 30 seconds, or until popsicles become easy to remove.
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Photography by Lucas Zarebinski; Styling by Ali Nardi.
Matcha Latte Popsicles

Ingredients
2 cans (27 oz) coconut milk
3 tsp matcha, heaping
4 tbsp honey
1 Pinch salt
3/4 tsp vanilla extract

Instructions
1. Pour a splash of coconut milk into a small bowl. Add matcha and mix with a matcha whisk.

2. In a separate, large bowl, add the rest of the coconut milk. Spoon coconut and matcha mixture into the large bowl, whisk until combined, with hardly any lumps remaining.

3. Add honey, salt, and vanilla. Whisk until joined. Pour mixture into 10 3-ounce popsicle molds. (You’ll have about 1/2 cup of leftover liquid.)

4. Freeze for 1 hour. Then, remove from the freezer and add popsicle sticks. Return to the freezer for 3 hours, or until fully frozen.

To remove popsicles, hold the bottom end of the molds (opposite the popsicle sticks) under lukewarm water for 30 seconds, or until popsicles become easy to remove.
Photography by Lucas Zarebinski; Styling by Ali Nardi.
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