Photo: Randy Mayor; Styling: Lindsey Lower
Yield
Serves 10 (serving size: 1 ice pop)

How to Make It

Step 1

Boil water and sugar in a saucepan over medium-high heat until sugar dissolves. Cool and stir in corn syrup.

Step 2

Reserve 1/4 cup sugar syrup; set aside. Dissolve instant espresso granules in 1 1/4 cups sugar syrup while still warm; cool to room temperature. Combine half-and-half with reserved 1/4 cup syrup. Divide half-and-half mixture evenly among ice pop molds. Divide espresso mixture among molds. Cover and insert craft sticks; freeze 6 hours or until thoroughly frozen.

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