This milky coffee is also fairly heavenly poured over ice and enjoyed as a cold drink. You can find instant espresso in the coffee section of specialty markets and some supermarkets.
Course
Dessert, Snack
Cuisine
Mexican
Prep Time5minutes
Total Time5minutes
Servings5three-ounce pops
Calories89kcal
AuthorKatie Morford
Ingredients
2cupswhole milk,divided
1tablespoonplus 1 teaspoon instant espresso
¼cupvery firmly packed dark brown sugar
1teaspoonvanilla extract
Instructions
Put ½ cup of the milk and the sugar into a small saucepan. Set over medium-high heat and cook, stirring constantly, until the sugar dissolves, about a minute. Don’t let it boil.
Remove from heat, immediately add the instant espresso, and stir until it dissolves. Add the vanilla and remaining milk and stir again.
Pour the coffee into pop molds and freeze for at least 6 hours.