Vietnamese Coffee Popsicles

Instructions

1. Brew the coffee
   Brew 2 cups of strong Vietnamese coffee using a phin filter, or prepare a strong dark roast coffee using your preferred method. If using instant coffee powder for extra flavor, dissolve it in the hot brewed coffee.
2. Create the base mixture
   In a medium bowl, whisk together the sweetened condensed milk, whole milk, heavy cream, sugar, vanilla extract, and salt until completely combined and the sugar is dissolved.
3. Combine coffee and milk mixture
   Slowly pour the brewed coffee into the milk mixture while whisking continuously. Add ground cinnamon if using. Continue whisking until all ingredients are fully incorporated and the mixture is smooth.
4. Cool the mixture
   Allow the coffee-milk mixture to cool to room temperature, about 30 minutes. For faster cooling, place the bowl in an ice bath and stir occasionally.
5. Fill popsicle molds
   Pour the cooled mixture into popsicle molds, leaving about 1/4 inch of space at the top to allow for expansion during freezing. Tap the molds gently on the counter to remove any air bubbles.
6. Insert popsicle sticks
   Place the lids or covers on the popsicle molds and insert the sticks. If your molds don't have lids, freeze for 1 hour until partially set, then insert the sticks.
7. Freeze until solid
   Freeze the popsicles for at least 8 hours or overnight until completely solid. The longer freezing time ensures the popsicles have the perfect creamy texture.
8. Unmold and serve
   To unmold, run warm water over the outside of the popsicle molds for 10-15 seconds, then gently pull on the sticks to release. Serve immediately or wrap individually in parchment paper and store in a freezer-safe container.