In The Kitchen | Coffee Push-Pops
Coffee Push-Pops

Summer is in full swing, making itself known through its long summer days, the butterflies living off the flowers, and the singing cicadas you hear every morning (at least you'll hear them if you're in PA). As soon as the cicada's lift their voices, I know the hot summer days will be sticking around for a few weeks (quite literally)! 

It's been my mission to think of fun ways to cool off in the intense summer heat, especially when jumping into a body of water isn't always possible! Thankfully, with the age of Pinterest and the endless amounts of DIY recipes and projects, there is always a pin that inspires your own ideas! So when I saw these push-pop sleeves, I knew I had to make my own push-pops with coffee. Let's be honest...who wouldn't?

This DIY is AWESOME, because just like brewing a hot cup of coffee, there is more than 1 way to enjoy it!

Coffee Push-Pops (as you see here) |

  1. Brew a normal pot of drip over ice coffee (AKA - flash brew). Head over to our Brewing Guide for step by step instructions
  2. Once fully brewed, open up a Popsicle sleeve, and pour the iced coffee until the fill line has been reached
  3. Stop pouring, seal and place in your freezer for up to 4 hours
  4. Take the push-pops out of your freezer, open and enjoy!

Options |

  1. Most of us have a large canister of Cold Brew hiding in our fridge! Use this to fill your Popsicle sleeves if you don't have time to make drip over ice.
  2. Do you like your coffee sweet? Mix sugar, honey, or syrup into your iced coffee before you pour into the Popsicle sleeves. 
  3. Add your milk or non-dairy creamer when you are finished making your iced coffee, and mix well! I've been seriously loving an unsweetened almond milk mixed with coconut changer! 
  4. If you decide to make a few different types in one sitting, make sure to label each push-pop, as they will look similar to each other when frozen. There's nothing worse than reaching for a specific tasting item, and getting something completely different!
Iced Coffee with Milk

The beauty about push-pops is they can be enjoyed just about anywhere! I'd love to see how you are enjoying your push-pops. Snap a photo, and tag it by using the hashtag #OVCKitchen so we can follow along on your coffee journey!

Bottoms up!

Ask Steve | Where did it go?

Everytime I find a delicious coffee that soon becomes my favorite, it is gone within a few months. Why does coffee come and go so quickly?

In Love with Yirgacheffe


 Our seasonal coffee offerings change frequently throughout the year. So annoying right? We think stellar coffees deserve time in the spotlight when they’re freshly harvested and most vibrant, so our offerings mirror coffee’s harvest cycles around the globe. We run our single origin coffees for about 10 weeks - just enough time for you to fall in love only to have your new favorite coffee dramatically ripped away by big bag One Village. Sorry. We like variety. It hurts us to let the faves go, but there are so many rad coffees in the world. We only get to share a few of said rad coffees with you each year, so we really like to try to strike some semblance of balance between variety and stability on the offering sheet.

 My advice: catch em while you can and savor them flavor notes, but maintain a healthy detachment, then go ahead and let yourself fall for the hot new coffee on the block when it comes round! And if you just can’t let a coffee go, there’s always cryogenics. Seriously. Freezing is a real option - single doses, vacuum packed, of course. But you’re not that desperate right? Well we are, we just started freezing some of our favorite coffees here at the One Village HQ!

Peace out,

*First 3 farm photos are provided by Fair Trade, USA*

In The Kitchen | Coffee Horchata

Refreshing, sweet, and a great pick-me up! I love taking original recipes and seeing how I can infuse coffee into them. Thus, this takes us to our next In The Kitchen coffee recipe...Horchata! What better way to try this out than with our latest Latin American Single Origin coffee, Colombia San Agustín.

Horchata (orxata) | "What is it?", you may ask. Well, good question! Horchata is a milky drink made from either almonds, rice or nuts!  In the recipe that I recreated you'll find rice, cinnamon, sugar, water and last, but not least, coffee.

Step 1 |
Mix together rice, cinnamon, whole coffee beans and 4 cups of water in your blender just enough until everything is coarsely ground. Once blended, pour into a separate bowl, add another 4 cups of water and let soak for 4 hours.

Step 2 |
Take a few ladles full of this mixture and purée in your blender until smooth.  Repeat this process until the full mixture is well blended.

Step 3 |
Strain your mixture with a cheese cloth. However, if you don't own a cheese cloth like myself, then no worries. Feel free to use whatever you have in your kitchen. I have a normal strainer, but be warned you won't be able to separate all fine particles from the liquid. I re-strained this mixture about 3 times which was perfect for my taste!

Step 4 |
Lastly, mix together the sugar with the liquid you just strained and chill. Once it's at your optimum temperature, enjoy!


Let me know what you think or how you make horchata by commenting below!