Espresso frozen pops Recipe
Source: Rowland Coffee Roasters
2 cups brewed espresso (or 2 cups very strong coffee)
1/2 cup chocolate syrup
6 tablespoons granulated sugar *
2 teaspoons vanilla extract
6 tablespoons milk
* Because granulated sugar may not dissolve easily in frozen pops, substitute liquid sugar (available at grocery stores) for uniform sweetness.
Combine all ingredients in a pitcher. Pour into 8 pop molds. Insert sticks and freeze for 3 to 4 hours or until solid.
Makes 8 servings.
Mexican Mocha Pops
To mixture, add 2 tablespoons Kahlua and 1/4 teaspoon cinnamon.
Raspberry Mocha Pops
Blend mixture with 1 cup raspberry sorbet until smooth. Drop 3 fresh or frozen raspberries into mold, then add mocha mixture.
Orange Mocha Pops
Omit milk and vanilla extract. Add 1/2 cup frozen orange juice concentrate. Blend mixture and pour into molds.
Replace milk with coconut milk. Sprinkle toasted, shredded coconut into molds before pouring in the mixture.
Thai Mocha Pops
Replace sugar and milk with 6 tablespoons sweetened condensed milk.
Approximate values per serving: 87 calories, 1 g fat, 2 mg chol, 1 g protein, 21 g carbo, 0 fiber, 25 mg sod, 5% calories from fat