Espresso martini ice lollies
- Portion size: Makes 8
- Hands-on time 20 min, plus cooling. Freezing time 6 hours
- Difficulty: easy
An espresso martini is always a good idea. Turn the crowd-pleasing cocktail into summery ice lollies with a splash of double cream for extra indulgence.
Loved this recipe? Take a look at our Aperol spritz lollies, too.
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Ingredients
- 100g golden caster sugar
- 30ml vodka
- 50ml coffee liqueur such as Kahlúa
- 75ml freshly brewed espresso coffee or strong coffee
- Chocolate-covered coffee beans (optional)
- 50g double cream
Specialist kit
- 8 x 75ml ice lolly moulds
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Method
- In a small pan, mix the sugar, vodka, coffee liqueur and espresso with 275ml water. Stir over a medium heat for a few minutes to dissolve the sugar. Remove from the heat and leave to cool. (To speed things up, put the pan in a bowl of iced water and stir the mixture regularly.)
- Drop 2-3 chocolate coffee beans (if using) into each lolly mould, then divide around a quarter of the mixture between them. Use a stick blender to whizz the remaining mixture with the double cream, then stir slowly to remove the bubbles. Pour into the moulds, add the sticks, cover, then freeze for at least 6 hours, ideally overnight, until solid.
- Remove from the freezer 10 minutes before eating. You might need to dunk the moulds into a bowl of warm water to help the lollies release.
Nutrition
- 108kcals Calories
- 3.2g (2g saturated) Fat
- 0g Protein
- 14g (14g sugars) Carbs
- 0g Fibre
- 0g Salt
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