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Espresso Frozen Pops
2
1
6
2
6
cups brewed espresso (or 2 cups very strong coffee)
/2 cup chocolate syrup
tablespoons granulated sugar *
teaspoons vanilla extract
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.
Coco−Mocha Pops
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.
Espresso Frozen Pops
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