Mocha Cappuccino Pops

Author: Sarah Bates | The Chef Next Door

Makes 8 popsicles



1 3/4 cups espresso or strongly brewed coffee

1/2 cup milk

3 Tablespoons sugar

2 Tablespoons Nielsen-Massey Pure Chocolate Extract

In a large measuring cup, combine the coffee, milk, sugar, and chocolate extract. Whisk well until completely combined. Allow the mixture to cool to room temperature.

Divide the coffee mixture evenly among the ice pop molds. Cover and freeze until solid, at least 4 hours. If using an ice pop mold with sticks, allow the pops to freeze partially, about an hour, then insert the sticks. Freeze until solid, at least 3 more hours. Store pops in an airtight container in the freezer.

Bon Appétit!