- 270 mL Moccona espresso capsules (9 capsules)
- 240 mL sweetened condensed milk
- 480 mL thickened cream
- 3 tsp sugar
- Chocolate powder for dusting
Mix ingredients for the coffee layer together (270mL Moccona espresso capsules (9 capsules), 240mL sweetened condensed milk & 240mL thickened cream) and pour into popsicle molds (or shot glasses as pictured), use aluminium foil to secure the popsicle sticks (or coffee spoons) in the middle of the mold and place in the freezer for 2 hours.
Whip the remaining thickened cream and sugar together for the 'foam' layer. Remove popsicles from freezer and add the whipped cream to the top of the frozen coffee layer. Dust chocolate powder over the top and return popsicles back into the freezer for a further 2 to 3 hours or overnight.
Remove from mold or shot glass when ready to eat and enjoy!