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.

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.

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