This Double Shot Espresso Popsicle recipe is a dream for coffee lovers. It’s sweet, rich, creamy and full of the strong flavor and scent of espresso. This post contains Amazon affiliate links for your convenience at no additional cost to you.
How do you take your espresso?
In a cozy mug with cream?
Whipped to perfection inside of cake?
Blended into a rich, crunchy cookie?
Mixed with Kahlùa?
Flavoring a chocolatey brownie? In a truffle?
In a frozen pie?
And today I’m happy to add “in a creamy popsicle” to my list!
I’ll take it in any of the aforementioned forms, because any which way it’s presented, espresso is one of my favorite flavors on the planet!
What Exactly is Espresso?
Now, this might seem like a silly question — but, there are no silly questions, right?
- Espresso is not a kind of roast or a specific type of coffee bean — it’s simply a method of preparing coffee. (This is similar to how risotto is not a kind of rice, but rather a the result of preparing rice a certain way.)
- Therefor, all coffee beans labeled “espresso” beans can also be brewed as regular black coffee — they are in fact, coffee beans.
- A machine for making espresso uses a different extraction method than one would for brewing pour over coffee.
- Espresso machines use hot water at a high pressure, and the beans are ground much finer. The machine forces the hot water through the finely ground compacted coffee, which results in an intense drink.
- Espresso has the flavor of a full cup of coffee packed into a 1-ounce shot.
- A well brewed espresso shot will not taste bitter, it will have clear flavors with a slight sweetness.
Back to these amazing popsicles . . .
I encourage you to make this quick and easy Double Shot Espresso Popsicle recipe at some point this summer. I recently served them at a casual, outdoor brunch and they were extremely well received.
This recipe is dreamy for coffee lovers. It's sweet, rich, creamy & full of the flavor and scent of espresso.
Please note that all but 10 minutes of the prep time is freezing time.
In a medium-sized mixing bowl, whisk the sweetened condensed milk with the milk and espresso powder.
If you're using the chocolate covered espresso beans, crush them by adding them to a heavy-duty, zip-lock bag, sealing it, and using a meat mallet or the bottom of a small, heavy-bottomed sauté pan to crush them. Then stir them into the milk-espresso mixture.
Divide the mixture among 6 (4-ounce) popsicle molds and freeze until solid, about 6 hours.