Popsicles With A Coffee Twist
3 tbsp good quality instant espresso coffee
175ml condensed milk
125ml whole milk
75g cooking chocolate
25g Mixed nuts
Bring water to a boil and dissolve the coffee in it, while stirring in the condensed milk and the whole milk.
Cool it completely before pouring it into 8 ice lolly molds. Add sticks to it and freeze it for at least 3 hours.
Just before you want to serve your popsicles, melt the chocolate in 30-second bursts in the microwave stirring between each interval. Once done, leave the melted chocolate to cool slightly to come to a stable consistency which will stick to the popsicles.
Take out the popsicles one at a time from the mold, dip briefly in hot water, drizzle each with chocolate and sprinkle on the mixed nuts. This is where your teamwork with come into play!
Once coated, the popsicles can be returned to the freezer if you want to consume them later with the entire family.
You can keep the popsicles fresh for up to 5 days in your refrigerator