Boozy Espresso Martini Ice Lollies
These boozy pops are strictly adult only! They will take a little longer to freeze, due to the alcohol content, so make sure you prep ahead.
Freshly brewed espresso (we used Co-op fairtrade)
Demerara sugar
Whole milk
Double cream
Irish cream liqueur
Vanilla extract
White cooking chocolate
Vegetable oil
You will also need:
Ice lolly moulds
Baking tray, lined
Step 1 of 3
Place the espresso in a jug and stir in the sugar until dissolved. Allow to cool. Stir in the milk, cream, condensed milk, Delaney’s cream and vanilla extract until well combined.
Step 2 of 3
Divide the cream mixture between 6 lolly moulds, leaving a 0.5cm space at the top for expansion. Add the sticks and freeze overnight until firm.
Step 3 of 3
Line a baking tray. To make the chocolate drizzle, place the chocolate and vegetable oil in a heatproof bowl over a pan of gently simmering water and stir until melted and smooth. Remove from the heat and allow to cool slightly. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Working quickly drizzle over the white chocolate sauce and return the tray to the freezer until the chocolate has set.
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Boozy Espresso Martini Ice Lollies
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Prep: 10 mins
Chill: Overnight
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Super Easy
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SERVES: 6
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Ingredients
Freshly brewed espresso (we used Co-op fairtrade)
150mlDemerara sugar
2 tbspWhole milk
200mlDouble cream
50mlIrish cream liqueur
150mlVanilla extract
1 tspWhite cooking chocolate
50gVegetable oil
1 tbspYou will also need:
Ice lolly moulds
6Baking tray, lined
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Method
Step 1 of 3
Place the espresso in a jug and stir in the sugar until dissolved. Allow to cool. Stir in the milk, cream, condensed milk, Delaney’s cream and vanilla extract until well combined.
Step 2 of 3
Divide the cream mixture between 6 lolly moulds, leaving a 0.5cm space at the top for expansion. Add the sticks and freeze overnight until firm.
Step 3 of 3
Line a baking tray. To make the chocolate drizzle, place the chocolate and vegetable oil in a heatproof bowl over a pan of gently simmering water and stir until melted and smooth. Remove from the heat and allow to cool slightly. Dip the moulds briefly in hot water to release them, then lay out on a lined baking tray. Working quickly drizzle over the white chocolate sauce and return the tray to the freezer until the chocolate has set.