Iced Cappuccino Lollies

I think I developed a name for myself way way back. I developed this weird obsession with plant based Frappuccino’s. Even though I am coined the Ice Queen (another of my nicknames) as it takes a midsummer heatwave for me to remove the heated blanket (or at least reduce it to low) and perhaps ditch one of the hot water bottles, I can still be spotted, mid-winter, nose blue and hands an equal shade of deep sapphire, clutching my frozen delight.

It’s that bittersweet rush that shoots directly to the centre of your brain, making you wish, for a millisecond that the world would suddenly implode in a cataclysmic eruption just so you could avert the pain, only to be replaced by a wash of pure joy as the silky caffeine rush pumps into your veins.

And that is where this lolly was born. To prolong that joy and side-line that brain pain. Let this slowly melt into your mouth on a stiflingly hot summers day and feel yourself revived and ready to take on the world.

This is best made with s stronger coffee that you would usually drink as the cold temperature numbs the tastebuds slightly. The cold foamed milk adds a wonderful lightness whilst the addition of maple syrup, whilst you might not kike your coffee sweet, just mellows the bitterness which may become exaggerated with the cold.


500ml Strong Good quality Coffee

200ml Plant Based Milk, frothed with a milk frother

2 tbsp Maple Syrup

1 tsp Vanilla Extract


1. Divide the milk between 6 lolly moulds and pop into the freezer for 1 hour. You still want the coffee to mingle but not so much that its completely homogenous, so these don’t have to be set firm.

2. Mix the coffee with eth vanilla and maple and allow to cool.

3. Top up the moulds with the cooled coffee and pop back into the freezer overnight.

4. Remove from eth moulds and serve with the sun shining and mouth parched.