Cardamom Coffee Pops
By Kirsten McKechnie
My love affair with cardamom has grown since a trip to Scandinavia several years ago. Before I arrived in Stockholm, I travelled through Paris sampling croissants, eclaires and choux pastries in different marvelous forms, however, upon arriving in Stockholm I found great satisfaction kicking back with a well made coffee and a warm, well spiced Kardamomma Bulle (or cardamom bun.) It was the height of Summer in Sweden while I was there, a whopping 26 degrees so this recipe is a little more appropriate for the 30+ weather we continue to see here in Victoria at the moment. It combines aromatic cardamom and coffee in one cool, refreshing mouthful.
Makes 8 pops.
3 cups of cardamom infused filter coffee (ground coffee, 1 tablespoon of ground cardamom, boiled water)
1 cup of milk
1 cup of cream
2 tablespoons of honey
50g chocolate, finely chopped or whizzed in a food processor
1. Brew the filter coffee as you normally would, adding the cardamom to the ground coffee. You will need to make 3 cups. I used an AeroPress.
2. Combine cardamom coffee with the milk, cream and honey then pour into the icecream moulds.
3. Chill the pops in the freezer for 2.5 hours. When you take them back out you need them firm enough just so you can sprinkle the chocolate on top and slide in the sticks.
4. Return the pops to the freezer and chill overnight.