Coffee House Pudding Pops

Homemade Pudding Pops are simple to make and taste fantastic. This recipe takes an easy pudding pop recipe and puts a coffee-house spin on it with flavored creamer.

I just use the small box of instant pudding for my pops...they are the perfect amount for the molds I have. You could easily use a larger box if you're using paper cups for your molds. My directions on my pudding box call for two cups of milk...I replaced 1/2 cup with the Salted Caramel Mocha flavored creamer. You can adjust this to your own taste, but replacing about 1/4 of the milk is a good ratio. I didn't use full-fat milk since the creamer is so heavy on its own. I could have probably even scaled back to 1% and not noticed a difference.

I also think it would be fun to mix up your creamer/pudding flavors...I bought a box of vanilla pudding and may try it with my Caramel Macchiato creamer.  

Mix your pudding according to the package {except using the creamer like explained above}. I like to mix it just until the ingredients are incorporated, but the pudding is still liquid-ish. If it starts to set too much, it will be difficult to pour into your molds. I also don't fill all the way to the top...I save room for the pudding to expand as it freezes.

I pop my molds into the freezer overnight. When we're ready to eat, I simply run the molds under warm water for a few seconds to loosen the pop from the mold. I kind of wish the molds came with an eject button of sorts...they can be a bit annoying to remove from their containers.  

Summery goodness. 

The coffee flavor isn't overpowering in these, so my kids still really enjoy them.

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and at Coastal Charm and Savvy Southern Style

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