Creamy Espresso Latte Pops
Add to Recipe Box
Add to Grocery List
1 (14 oz.) can
Eagle Brand® Sweetened Condensed Milk
2 cups milk
1 cup heavy cream
1 tablespoon plus 1 tsp.
Medaglia d'Oro® Instant Espresso Coffee
2 teaspoons vanilla extract
12 (3 oz.) disposable plastic cups or 12 (3 oz.) ice pop molds
12 wooden craft sticks or lollipop sticks
BRING sweetened condensed milk to a boil in medium saucepan, stirring frequently. Reduce heat to low and cook, stirring constantly, about 15 minutes or until very thick.
ADD milk, cream and instant coffee slowly to saucepan on low heat, whisking until well blended. Remove from heat. Stir in vanilla. Cool completely, about 30 minutes.
POUR 1/3 cup cooled mixture into each cup or mold. Freeze until partially frozen, 1 1/2 to 2 hours. Insert wooden sticks. Freeze until firm, about 6 hours or overnight.
To release from ice pop molds, dip quickly into warm water.