Things are heating up outside, so your morning oatmeal, eggs, and hot coffee are probably growing harder to stomach. And while smoothies are a great cooling breakfast option, you probably don’t want to spend time blending one up every morning.
Lucky for you, we have a refreshing and downright delicious summer breakfast (or anytime treat) that you can make once and eat all week: cold brew coffee popsicles.
Popsicles for breakfast? Hear us out. Thanks to real-food ingredients like antioxidant-rich coffee and cocoa powder, potassium-packed banana, satiating coconut milk, and blood-sugar stabilizing cinnamon, these creamy, fudgesicle-esque treats make a perfectly acceptable morning meal that just so happens to taste like dessert. You can even give your pops extra staying power with the optional scoop of whey or collagen protein powder.
Enticed? Here’s how to make them:
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Mocha Cold Brew Coffee Popsicles
Makes about 9 3-ounce popsicles
1 can coconut milk
1 ripe banana
½ cup cold brew coffee concentrate (we like Chameleon Cold-Brew Organic Black Coffee)
3 tablespoons unsweetened cocoa powder
1½ tablespoons maple syrup
2 teaspoons cinnamon
1-2 scoops unflavored protein powder (optional)
Add all ingredients to a blender and blend until smooth. Pour mixture into popsicle molds (I used these BPA-free molds, but this stainless steel option is even better) and freeze for at least 3 hours.
Related: These 2-Ingredient Kombucha Popsicles Will Change Your Life (Or At Least Your Summer)
Variations
Not into popsicles? Try these cooling summer treats made with the same delicious ingredients.
Cold Brew Smoothie: If a cold brew breakfast smoothie or "milkshake" is more your style, then simply follow the same directions but use chilled coconut milk and a frozen banana so your blend turns out thick and frosty. Pour into a glass and enjoy. (Want to make it extra special? Top with a dollop of coconut whipped cream!)
Cold Brew Ice Cream: Use chilled coconut milk and a frozen banana, and instead of pouring into popsicle molds, pour your mixture into a freezer ice cream container or loaf pan. Freeze for at least 4 hours before serving. If your ice cream is too hard to scoop, let it warm up for a few minutes on the counter before digging in.
