One sad thing about summer is that you cannot enjoy your favorite winter beverages as much. Who wants hot coffee or hot chocolate if it is 100 degrees outside? Not me! This popsicle, however, offers a great alternative. The top half is caramel coffee and the bottom half is chocolate!
How I made it:
1.) Put 1 tablespoon of instant coffee into your blender. Add sugar and caramel creamer to your taste. Fill with water until you reach the 1 cup mark on your blender. Blend.
2.) Fill each popsicle slot half full.
3.) Freeze for 2 & 1/2 hours.
4.) Put 1 heaping tablespoon of hot chocolate mix into the blender. Then pour in milk until you reach the 1 cup mark. Blend, then fill the remaining halves of each popsicle slot.
5.) Freeze for 4 hours.
Enjoy this Starbucks-y treat!
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