Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

This pop has all the flavors of a refreshing iced latte, cloaked beneath a crunchy mocha magic shell. It’s the perfect pick-me-up treat for hot summer days when you need to get stuff done or just want a little extra pep in your step.To create that perfect balance of creaminess and robust coffee flavor, I make a base with cold brew, instant espresso powder, cream, half-and-half, and vanilla. Using instant espresso powder may seem like cheating to some, but really it’s a dessert cheat code for the aromas of coffee and chocolate, often used in cakes, cookies, and brownies. It doesn’t require additional water that would come with brewed espresso. This is a big plus for popsicles, seeing that for a creamy texture, we want to limit the amount of water in our base, and the dairy and cold brew in the base are mostly comprised of water already.After casting and freezing the base, I make the mocha magic shell by melting cocoa butter (or coconut oil) and dark chocolate, and stirring in cacao nibs and coarsely ground coffee beans. After unmolding the pops, I give them a quick dip in this mixture, which immediately hardens when cooled. Coffee and chocolate are a natural pairing, with the former often used to enhance the flavor of the latter. In fact, studies have shown that coffee consumption increases sensitivity to sweet flavors while decreasing sensitivity to bitterness. All the better for a frozen treat.

Creamy Cold-Brew Mocha Crunch Popsicles