Cool off, get a jolt with caffeine-laden pops!
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Recipe adapted from Krystina Castella’s “Pops!”, Quirk Books, 2008
Published: August 18, 2008
Looking for a new way to get your buzz without having to sweat your way through a mug of coffee? Try these espresso-based caramel latte pops from Krystina Castella’s “Pops!”
CARAMEL LATTE POPS
Start to finish: 6 hours, 15 minutes (15 minutes active)
Makes about 8 pops, depending on mold size
6 to 8 shots freshly brewed espresso
4 1/2 cups milk
1/4 cup caramel sauce
1/4 cup finely diced soft caramel candies
In a medium bowl, combine all ingredients and stir well. Pour the mixture into pop molds.
Alternatively, divide the mixture between espresso cups. Cover each cup with plastic wrap and insert a wooden pop stick through it at the center of each cup. Freeze for 6 hours, or until firm.
Remove the pops from the freezer. Let stand at room temperature for 5 minutes before removing from molds.
(Recipe adapted from Krystina Castella’s “Pops!”, Quirk Books, 2008)
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