It’s no secret that Seattle is a coffee town, so there’s only a little shame in the fact that my coffee of choice actually comes from the Bay Area. If you’ve walked the hall of the San Francisco Ferry Building on a Saturday morning, you’ve no doubt seen a little crowd of people standing outside Blue Bottle Coffee Company, patiently waiting for their espressos, their caffe lattes, their macchiatos. And it’s worth the wait. Blue Bottle prides itself on properly pulled espressos that bring out the best in the ground beans. This is no churn-and-burn assembly line.
Luckily, Blue Bottle also does mail order from its home base in Oakland, so those of us not living in the Bay Area (or Brooklyn) can get our fix. I’ve tried a few varieties, but my favorite is the Roman Espresso. It’s smooth with a chocolatey quality to it and it’s the perfect base for these Zoku popsicles.
So why are they macchiato pops, not caffe latte pops? Well, I like coffee leaded and this recipe is more like espresso marked with milk than the other way around. Any good espresso will be a fine choice for these pops, but I’m sure Blue Bottle won’t mind if you order a bag.
- 1¼ c. brewed espresso
- ¼ c. heavy cream
- ½ c. milk (I used non-fat, but would recommend 2% or whole milk)
- 2 T. agave sweetener
- Whisk together all ingredients in a medium bowl or 4-cup measuring cup. Taste the mixture and add additional sweetener to taste, if needed. Chill for ~1-2 hours until cold. Pour into Zoku slots (or other popsicle molds) and freeze as directed.