Knowing how to make iced coffee pudding pops is easier than you think!
Especially pudding pops with a hint of Kahlúa!
These iced coffee inspired pudding pops taste outstanding! They are exceptionally creamy, with a subtle kick of espresso and Kahlúa liqueur permeating the background. These pudding pops are essential for surviving the sultry heat of summer! Good friends, good times, and good pudding pops! This summer is about to get more fun! Throw in a few iced coffee pudding pops and you will really have a party (or at least some refreshing treats).
Pudding Pops Recipe
Pudding pops were so incredibly creamy. They were the perfect blend of ice cream and thick, rich pudding. The best part was that they didn’t melt as quickly as other popsicles thanks to the pudding part of the recipe. By making pudding and allowing it to set and then freeze we get a wonderful combination of textures and flavors on every stick. Try this recipe soon and see exactly what I mean!
- Half and half
- Granulated sugar
- Egg yolks
- Unflavored gelatin
- Brewed chilled coffee
- Kahlúa liqueur
For the exact amounts needed, please see the recipe card below.
How To Make Iced Coffee Pudding Pops: Kahlúa Café Con Leche
- In a saucepan over medium heat add the sugar, salt, and 1 3/4 cups of half and half.
- Stir together until the sugar has completely dissolved.
- In a small bowl, add 1/2 cup of half and half. Sprinkle your gelatin packet over the top but do not stir. Let it rest for about 3 minutes.
- Place the egg yolks into a heat-safe bowl and whisk until smooth.
- Remove the heated half and half mixture from the stove and slowly pour it into the egg yolk mixture while whisking constantly.
- Pour the egg mixture back into the saucepan.
- Add in the gelatin mixture.
- Cook over low heat and stir in the butter while whisking constantly to avoid clumps and burning. Cook until the gelatin has dissolved and a candy thermometer has reached 160 degrees F. This should take about 5-7 minutes. Do not let the mixture boil or overheat.
- Remove the pot from the heat and then stir in the vanilla extract.
- Pour the mixture through a fine-mesh strainer to extract any lumps.
- Stir in the coffee and the Kahlua.
- Pour the mixture into 8 popsicle molds.
- Freeze for one hour. Place a popsicle stick inside the centers and then continue to freeze until completely set (about 3 hours).
Can I make these coffee pudding pops without alcohol?
Yes! If you do not want your coffee pudding pops to be alcoholic, you can easily modify the recipe for this. Just go ahead and follow the recipe as instructed but instead of using coffee liqueur just use additional coffee or even milk. The results will be fabulous and much more family-friendly. Such a super simple solution!
Can I make these sugar free?
I have honestly not tried to make this recipe sugar free so I do not know how that will turn out. You can try to use a sugar free alternative or a low sugar alternative and then report back to let me know how it goes. I’d be curious in hearing about your results. I’m sure it should be fine, if not just a little less sweet.
How long can I keep pudding pops frozen?
These pops will last for several months if kept well contained and wrapped but if you are storing them in the popsicle mold/container they will probably last up to 2 weeks before becoming frostbit and icy.
Check out these other great-tasting popsicle recipes for chilled treats to beat the heat
- Dirty Chai Popsicles
- Basil Peach Margarita Popsicles
- Chai Tea Latte Gelato Popsicle
- Rum Punch Popsicles
- Basil Peach Margarita Popsicles
- 2 1/4 cup half and half
- 1/3 cup sugar
- pinch of salt
- 3 egg yolks
- 1 packet unflavored gelatin
- 3 tablespoons of butter
- 2 teaspoons vanilla
- 1/3 cup brewed, chilled coffee
- 2 tablespoons Kahlúa liqueur
- Place sugar, pinch of salt and 1 ¾ cup half and half in a sauce pan set over medium heat. Stir until the sugar has completely dissolved.
- In a small bowl combine ½ cup half and half and sprinkle the gelatin over top (do not stir). Let set for about 3 minutes.
- Place egg yolks in a heat safe bowl and whisk until smooth.
- Remove the half and half mixture from heat and slowly pour half the mixture into the eggs whisking constantly. Pour the egg mixture back into the sauce pan. Add gelatin mixture. Cook over low heat. Stir in butter and whisk constantly until the butter melts and the gelatin has dissolved and a candy thermometer register 160 degrees. This should take 5-7 minutes. Do not boil or over heat.
- Remove from heat and stir in vanilla. Pour mixture through a fine mesh strainer to extract any lumps. Stir in coffee and Kahlúa. Pour mixture into 8 popsicle molds. Freeze for 1 hour. Place Popsicle sticks into the centers and continue to freeze until completely set, about 3 hours.
Serving Size1 popsicle
Amount Per Serving Calories 194Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 5gCholesterol 104mgSodium 98mgCarbohydrates 13gFiber 0gSugar 13gProtein 4g