Iced Coffee Coco Espresso Popsicle

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

90 mL

Espresso , freshly brewed

720 mL

Light Coconut Milk

10 g

Brown Sugar

85 g

Chocolate Chunks

2 g

Dark Cocoa Powder

Cooking Instructions

HIDE IMAGES

Step 1

In a small mixing bowl, combine Brown Sugar (10 g) , Dark Cocoa Powder (2 g) , and the Espresso (90 mL) while it is still hot. Then let cool.

Step 2

Break the Chocolate Chunks (85 g) into small bits by hand or by crushing with rolling pins.

Step 3

Sprinkle equal amounts, just enough to cover the tip, of chocolate chunks in each of the 6 popsicle molds.

Step 4

Pour cool espresso into the molds. Try to cover the chocolate chunks.

Step 5

Pour in the Light Coconut Milk (720 mL) . Pour slowly for the liquids to be separate or you can mix the liquids with a popsicle stick if you prefer a solid milky coffee color.

Step 6

Place popsicles sticks in the center and freeze overnight. For easy removal of popsicles, run molds under hot water for a few seconds. Serve and enjoy!