Iced Dammit Mocha Pops

Iced Dammit Mocha Pops

When it's hotter than a Slash lick outside and you're in desperate need of some Kerns' Koolness, suck on one of these Iced Dammit Mocha Pops for a rockingly sweet summer treat. This popsicle recipe, developed in our own secret Writers & Rockers Flavour Compound combines everyone's three favourite things—Todd Kerns, Dammit Coffee and oh yeah, chocolate.


  • 2 cups of Todd Kern's Dammit cold brew (brewed in advance – see below)

  • ¼ cup sweetened condensed milk

  • 6-8 tablespoons dark chocolate chips

  • Popsicle sticks

  • Popsicle mold


  • Mix sweetened condensed milk and the Dammit cold brew in a separate glass or container.

  • Place 1 tablespoon of dark chocolate chips in the bottom of each popsicle mold.

  • Pour the Dammit cold brew mixture in each mold.

  • Insert one popsicle stick per mold and freeze.

To remove the popsicles once frozen, gently place the mold in warm water about halfway up. After a minute or so, wiggle the popsicles out of the mold and enjoy.

Note: You can turn this recipe into a very nice adult coffee dessert by adding a coffee liqueur such as Kahlua or Baileys to the mix but that's when the hair flips and pointing at your guests occurs..


Many of our Writers & Rockers Summer Coffee recipes call for cold brew or a cold brew concentrate. Luckily, making cold brew at home is simple with Writers & Rockers Coffee.

Cold brew coffee is brewed using cold or room temperature water and is steeped for 12 plus hours. In comparison, flash chilled or iced pour over coffee is made by brewing coffee over ice. The cold brew method results in a smooth and sweet drink with subtle acidity and a creamy feel.

Cold brew concentrate can also be used in our summer recipes—either on its own for a bolder flavour or as a replica for espresso. A cold brew concentrate is created by reducing the amount of water or increasing the amount of grinds used in your brew recipe.

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