This recipe calls for popsicle fun – but I let these double as the ICED to my coffee, alleviating that watery ending.
Frozen Caramel Espresso Shots
- 4 oz. of espresso (or strong coffee)
- 1 ½ oz. or 3 Tbsp. Coffee-mate Fat-free Vanilla Caramel
- BREW the espresso. Mix in Coffee-mate creamer and stir until dissolved. POUR into ice cube trays (or a silicone mold, it needs to be somewhat flexible).
- FREEZE, checking on them after about an hour. Once the espresso shots are completely iced over, stick tooth picks in and freeze overnight.
recipe by The Not So Skinny Baker via coffee-mate.com