- 1 tablespoon instant espresso powder
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chocolate syrup (such as Hershey's)
- 1 1/2 cups fat-free half-and-half, divided
- Light-colored corn syrup or agave nectar (optional)
- 15 chocolate wafer cookies, crumbled (optional)
- calories 154
- fat 0.0 g
- satfat 1 g
- monofat 1 g
- polyfat 0.0 g
- protein 2 g
- carbohydrate 32 g
- fiber 0.0 g
- cholesterol 4 mg
- iron 1 mg
- sodium 156 mg
- calcium 45 mg
How to Make It
Combine espresso powder and water in a saucepan, and place over medium-high heat. Stir in sugar and chocolate syrup; cook, stirring constantly, until tiny bubbles form around edge (do not boil) and mixture is smooth. Remove from heat, and let stand 5–10 minutes. Stir in 1 1/4 cups half-and-half.
Pour mixture into 8 molds (to about 80 percent fullness), and insert pop sticks; freeze about 3 hours or until firm.
Remove molds from freezer; distribute reserved 1/4 cup half-and-half among pops. Freeze 30 minutes or until firm.
Before serving, remove molds from freezer and invert onto a large plate. If desired, decorate by using a pastry brush or small spoon to brush corn syrup or agave nectar on bottoms of pops; cover with cookie crumbs. Turn pops on side, brush centers with corn syrup or agave, and sprinkle on cookie crumbs. Serve immediately.