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salted caramel mocha popsicles

Salted Caramel Mocha Popsicles

These salted caramel mocha popsicles prove that a genuinely creamy, coffee-shop-worthy frozen treat requires nothing beyond melted chocolate, full-fat Greek yogurt, and a splash of leftover coffee. You follow this caramel mocha popsicles recipe with the full cooling time, a careful strain, and the complete six-hour freeze, and the result rivals anything sold behind a coffee counter for a fraction of the price. Whether you drizzle extra caramel on top or fold in mini chocolate chips, this recipe turns an overpriced coffee habit into a freezer stash worth keeping stocked.
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Prep Time 10 minutes
Cook Time 5 minutes
6 hours
Total Time 6 hours 15 minutes
Servings: 8
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup sea salt caramel milk, or chocolate milk
  • 2 tablespoons strong brewed coffee cooled
  • 2 teaspoons vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 1 tablespoon caramel sauce plus more for drizzling
  • 1/4 teaspoon fine sea salt
  • Optional: flaky sea salt for topping

Equipment

  • Medium saucepan
  • Popsicle mold
  • Fine-mesh sieve 

Method
 

  1. Melt the chocolate
    You add the chocolate chips to a medium saucepan and warm them over medium-low heat, stirring often until the mixture turns completely smooth. You keep the heat low throughout this step, since chocolate burns easily and becomes nearly impossible to rescue once it seizes.
  2. Add the liquids
    You turn the heat to medium and slowly pour in the caramel milk and cooled coffee while whisking constantly. You continue whisking until the mixture reaches a gentle simmer, then remove it from the heat immediately. A slightly separated appearance at this stage resolves with continued vigorous whisking.
  3. Mix in the remaining flavor
    You let the mixture cool for a full five minutes before adding the vanilla extract, Greek yogurt, caramel sauce, and fine sea salt, whisking until the whole mixture turns smooth and creamy. Adding the yogurt before the five minutes pass curdles it instantly and produces a grainy, unpleasant texture throughout the base.
  4. Strain the mixture
    You pour the finished mixture through a fine mesh sieve into a medium bowl, pressing gently with a spatula to push everything through. This step catches any small chocolate clumps that formed during melting and prevents a gritty texture in the finished popsicles.
  5. Fill the molds
    You pour the strained mixture into popsicle molds, leaving a small gap at the top before inserting the sticks. Liquid expands as it freezes, and skipping this gap produces a messy overflow once the molds go into the freezer.
  6. Freeze completely
    You place the filled molds in the freezer for a minimum of six hours, or until completely firm throughout. You run the outside of each mold under warm water for a few seconds before attempting to remove the popsicle, which prevents the stick from snapping during removal.