Ahh, the season of cozy is here: Fall. In Los Angeles that means cool breezes, changing leaves, and warm scarves.
Wait no, it’s 87 degrees.
We may live in the land without seasons, but come fall I still crave all things pumpkin spice. So Colleen and I experimented and came up with this perfect pop to satisfy our need for cinnamon, nutmeg, and pumpkin goodness. It sounds a little funky, but I promise ye shall be grateful for this recipe.
If you love pops as much as I do, also try these:
Peaches & Cream Pop Recipe
Jaime’s Famous Strawberry Basil Balsamic Pop Recipe
Mango Sriracha Popsicles
Cucumber Mint Pops
The Sweetest Sweet Tea Ice Pop Recipe
So whip out your best pop mold and get to home-brewing our icy version of a pumpkin spice latte on a stick.
Pretty Prudent Pumpkin Spice Latte Pop Recipe
2 cups pumpkin filling
1 cup heavy cream
1 cup of cold brew coffee (you might find you want a little more)
3 tsp pumpkin spice
1/4 cup simple syrup (or other sweetener to taste like honey, agave, or maple syrup)
Place your pop mold in the freezer to give it a chill before you start. Also, soak your pop sticks in some warm water (this helps them stay suspended in the pop better).
Combine all of the ingredients in a mixing bowl. Use an immersion blender to mix them (if you have one). Let the mixture sit until the bubbles creating during mixing subside (this makes for a smoother pop).
Fill pops molds with the pumpkin spice mixture, leaving about 1/2″ for the pops to expand as they freeze. Freeze for one hour, then place pop sticks into pops and freeze fully overnight.