If you follow me on Instagram you would have seen that I’ve been so proud of my little boy this week. After tearing a ligament in his knee and hobbling around pathetically for a week, I finally took the leap and operated. We anaesthetised him, all 7.8 kg of cuteness. We stuck a needle into his little spine to deliver epidural pain relief. He had an entire team at his disposal. An anaesthetist, a surgeon, a vet student, two nurses and two trainee nurses. Many many two-leggeds for one tiny little nugget of a 4-legged. Then he was all draped up and for a little while I could forget that it was my precious little fur-child I was doing major surgery on. This helped as it had been all I could do not to curl up in a ball of nervousness leading up to the event.
Thankfully it all went according to plan and before I knew it I was packing a sleepy and sore bundle of fur into my car alongside his drip pump and medications. Two days on, he is vehemently disagreeing with the post-operative plan to keep him confined and is demanding in true small dog style to be given access to the rest of the house. He is using a well prepared arsenal of woeful looks, sad tail wags and softly incessant whimpers which even I as a veterinary professional am struggling to ignore.
But ignore we shall as the little body with the chubby little knee needs to heal. And if Cookie can withstand and recover from major surgery as an eleven year old pooch, I’d better do my part to ensure that his recovery is as smooth as possible.
All this has nothing to do with popsicles. However I am a firm believer that coffee and popsicles are enough reason to indulge in coffee and popsicles. These have a good caffeine buzz, with fragrant cardamom providing an extra jolt. Sweetened with rice syrup, they are almost toffee like, the warm flavours complementing the freeze. A grown-up popsicle, if you will.
Coffee, Cardamom & Yoghurt Popsicles
1/3 cup strongly brewed coffee
6 cardamom pods
1 cup full-fat Greek yoghurt
1/3 cup honey or rice syrup
Use a mortar and pestle to crush the whole cardamom pods until they break open and the seeds are roughly powdered. Place the seeds and pods in the coffee and set aside for 30 minutes to infuse. Once infused, pass the mixture through a strainer and discard the cardamom.
In a large bowl, whisk the yoghurt with the syrup or honey and cardamom infused coffee to form a smooth mixture. Fill the popsicle moulds, insert popsicle sticks and place in the freezer for at least 6 hours or overnight.
To serve, dip the popsicle moulds in hot water to make it easier to lift out the popsicles.