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Cappuccino Ice Pops

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


  • 1 cup water
  • 2/3 cup sugar
  • 2 tablespoons light-colored corn syrup
  • 2 tablespoons instant espresso granules
  • 1 cup half-and-half
  • 10 (1/3-cup) ice pop molds
  • 10 craft sticks

Nutrition Information

  • calories 97
  • fat 2.8 g
  • satfat 1.7 g
  • sodium 13 mg

How to Make It

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

  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.