Maple iced coffee popsicles

Beat the heat with this deliciously cool caffeine fix!

When I was a kid, my mom typically made us popsicles out of Kool-Aid. Sometimes she’d get all fancy and add a little Jello powder to the mixture, which gave them a weird but oddly appealing texture. I still love frozen treats, especially in the summer, but the thought of either Kool-Aid or Jello is definitely not appealing to me now. I’ve crafted this new maple-sweetened treat in honour of Canada Day, and these popsicles are as tasty as they are easy to prepare. You can use whatever milk product you like; I find that the almond milk adds a great pop of flavour plus it makes the popsicles vegan-friendly too. You can even add a teaspoon or two of liqueur to the mixture but don’t overdo it as the popsicles won’t freeze solid if there is too much alcohol in them. However, you could choose to add a generous splash and serve them as slushies instead!


  • strong brewed regular or decaffeinated coffee (I like to use a Melitta pour-over cone which makes it easy to monitor and adjust the strength of your brew)
  • almond, soy or cow’s milk (or cream) to taste
  • maple syrup to taste


  • Refrigerate prepared coffee for several hours or until completely chilled.
  • Combine coffee, milk and maple syrup to suit your tastes.
  • Pour into popsicle molds and freeze until firm.
  • Repeat often.


Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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