Has the summer heat been bringing you down by making you hot and tired? Well then cool down while perking up with a Raspberry Mocha Popsicle! The key here is using extra strong coffee for that pick-me-up we so desire. You can use any coffee you like. This recipe is so quick and easy but there is one hard part…waiting for them to freeze! I am impatient when it comes to tasting new recipes but these popsicles are well worth the wait.

This recipe calls for raspberries, but strawberries and blackberries work really well too. I put the raspberries in a zip-lock bag and smushed them up so I didn’t have to take out the blender…the simpler the better in my opinion!


Makes 12 3oz. popsicles
  • 2 cups extra-strong brewed coffee or espresso
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup sweetened condensed milk
  • 1 cup of raspberries (puree or mash)
  • 36 whole frozen or fresh raspberries (optional)


  1. Brew your espresso or coffee then pour into mixing bowl
  2. Add the cocoa powder, condensed milk and the berries then whisk
  3. Drop 3 whole berries into each popsicle mold
  4. Pour mixture into molds
  5. Freeze for 8 hours


I'm a huge fan of seasonal lattes like pumpkin spice and peppermint mocha. I love visiting local coffee shops with friends & making coffee a social experience.