Charamuscas de Café con Cajeta
Enjoy a nostalgic twist on a classic Latin American street treat with these Charamuscas de Café con Cajeta. These frozen treats combine the bold aroma of coffee with the creamy, slightly tangy sweetness of cajeta (or dulce de leche). Made with your choice of milk, instant coffee, cinnamon, sweetened condensed milk and a splash of vanilla, they freeze into individually portioned ice pops perfect for hot afternoons or a sweet finish to any meal.
The recipe is straightforward: heat and dissolve the ingredients together, cool the mixture, pour into small bags or molds, and freeze until firm. The cajeta adds depth and a caramel-like richness; if it’s not available, dulce de leche or regular caramel can be used instead. Almond, cow’s, or oat milk work well—use whichever you prefer.
Servings: 10 Charamuscas
Total time: 25 mins (plus freezing time)
Equipment
- Ice pop bags, popsicle molds, or silicone pouches
- Medium to large pot
- Funnel or pourable container
- Spoons and measuring tools
Ingredients
- 8 cups milk of choice (almond milk works beautifully)
- 1/4–1/2 cup instant coffee (adjust to taste; 1/2 cup for a strong coffee flavor)
- 1 cinnamon stick
- 1/2 cup sugar
- 1 (375 g) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon cajeta or caramel (optional, for extra depth)
- 10 small plastic bags or molds for freezing
Instructions
- In a large pot, combine the milk, instant coffee, cinnamon stick, sugar, sweetened condensed milk, vanilla, and cajeta. Stir to dissolve the sugar and coffee granules as much as possible before heating.
- Place the pot over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking and to help ingredients blend evenly. Once it reaches a boil, remove the pot from the heat.
- Allow the mixture to cool completely at room temperature. Removing the cinnamon stick after cooling will prevent an overly strong cinnamon taste; you can leave it in while cooling if you prefer a stronger spice note.
- Using a funnel or a container with a pour spout, transfer the cooled mixture into small plastic bags or into popsicle molds. Leave a little space at the top of each bag or mold to allow for expansion when freezing.
- Securely tie or seal the bags to prevent leaks, or cover and insert sticks into molds. Place the filled bags or molds flat in the freezer and freeze until solid, at least 6–8 hours or overnight.
- To serve, snip a corner of a bag or remove the pop from its mold and enjoy immediately. These are best eaten straight from the freezer as a creamy, icy treat.
Notes & Tips
- Adjust the coffee strength: Increase or decrease instant coffee to suit your taste. If you prefer a milder coffee flavor, stick to 1/4 cup; for a pronounced coffee punch, use 1/2 cup.
- Cajeta alternatives: If cajeta is not available, dulce de leche or a good-quality caramel sauce work well as substitutes and provide a similar sweet, caramelized depth.
- Milk choices: Use any milk you like—dairy or plant-based. Thicker milks will produce creamier pops; lighter milks will freeze firmer and icier.
- Bag vs. mold: Traditional street-style charamuscas are frozen in small plastic bags and enjoyed by cutting a corner to squeeze out the treat. Popsicle molds or silicone pouches are reusable and eco-friendlier options.
- Storage: Keep frozen charamuscas in an airtight container or box in the freezer to protect them from absorbing other odors. Consume within 1–2 weeks for the best texture and flavor.
- Freezing tip: Make sure the mixture has cooled to room temperature before filling bags or molds—this speeds up freezing and reduces condensation that can form ice crystals on the surface.
- Serving ideas: For a grown-up twist, stir in a splash of coffee liqueur before freezing (optional). You can also drizzle a little extra cajeta over the top after unmolding for added sweetness.
If you try this recipe, leave a comment below with your favorite variation or the milk you used—it’s always great to hear how others customize their charamuscas!