Espresso Martini Ice Lollies

Don't have to ask me twice!

10 minutes prep

4 hours cook

Serves 4

Chris Cahill

Ingredients

235mlCoconut Milk

30mlVodka

50mlCoffee Liqueur

100gGolden Caster Sugar

75mlFresh Black Coffee

100gWhite Chocolate

1 TspCoffee Granules

Coffee Beans (To Decorate)

Lolly Mold & Sticks

All the parts of an espresso martini and an ice lolly. Frozen coconut milk spiked with an vodka and coffee liqueur syrup then dipped in a coffee white chocolate to finish.

Method

Prepare your lolly mould and stick the sticks into the bottom.

On a low heat, combine your golden caster sugar, fresh black coffee, coffee liqueur and vodka in a pan. Simmer gently for a few minutes then let cool.

In a bowl, pour in the coconut milk then add the cooled espresso martini syrup. Whip this mixture carefully with an electric whisk and pour into your mould. Then place in the freezer to set for a minimum of 4 hours or overnight if needed.

Once set, melt white chocolate in a small bowl and add 1 teaspoon of coffee.

Dip your lollys into the chocolate covering the tip, add 3 coffee beans to decorate.

Store in the freezer until needed.