Ingredients:
- 1 1/3 cups 2% milk
- 2 Tbs. instant espresso powder
- 1/4 cup sugar
- 1/3 cup heavy cream
Directions:
To make the coffee base, in a saucepan over low heat, warm the milk (do not boil). Whisk in the espresso powder and sugar until dissolved. Remove from the heat and let cool slightly (about 10 minutes). Stir in the cream. Refrigerate until cool, stirring occasionally to prevent a skin from forming.
To assemble the pops, insert sticks into the pop maker molds and pour in the cooled coffee base until you reach the fill line. Let freeze completely, then remove the pops with the Super Tool and enjoy. Repeat to make the remaining pops. Makes 6 pops.
Adapted from Quick Pops, by Jackie Zorovich & Kristina Sacci (Zoku, 2010).