In honor of today’s arrival of the new pumpkin spice latte (simply known as the ‘PSL’ to the faithful) at your neighborhood Starbucks, we bring you these PSL popsicles! As much as I’d love to put on a warm sweater, and curl up on the couch with a good book and sip on a piping hot pumpkin spice latte, the reality is that I live in the South and it’s still really stinking hot here. With our current weather, frozen treats make a lot more sense than hot coffee so it dawned on me that maybe I could merge the two.
Since there are three key components of a PSL, which include coffee/espresso, pumpkin and associated spices and milk/cream, I decided to take a layered approach to the PSL pop. The result is a fun and seasonally appropriate treat that will get you by until the weather warrants warmer beverages.
Pumpkin Spice Latte Popsicles
Layer 1 – Pumpkin Spice
1/2 cup of pumpkin
1/4 cup of half and half
3 tbsp brown or white sugar
1 tsp pumpkin pie spice (or just cinnamon if you don’t have this)
Layer 2 – Cream
1/2 cup of half and half
2 tbsp white sugar
Layer 3 – Coffee
1/2 cup of strong coffee or espresso
2 tbsp of half and half
1 tbsp sugar
1 tsp of cinnamon
Combine all ingredients for the pumpkin spice layer. Pour into your popsicle mold, filling just over 1/3 of the way up. Put in freezer for 45-60 minutes.
In microwave or a small sauce pan, dissolve sugar into cream. Allow to cool to room temperature. When your fist layer has been in the freezer for 45-60 minutes, pour on the cream layer (filling to just under 2/3 of the way up) and return to freezer for another 45-60 minutes.
Brew coffee or espresso, mix in half and half, sugar and cinnamon and allow to cool to room temperature. When second layer has completed the ‘soft freeze’, pour the coffee layer on, filing all the way to the top. Return to freezer for 2-3 hours.
Happy PSL Day! Enjoy!