Celebrate Cinco de Mayo in style with these Mexican Coffee Popsicles. The sweetness of the ground cinnamon and almond extract contrasts well with the strong, bitter taste of espresso.
1/2 cup strong coffee or espresso, chilled
1/2 cup milk
3 1/2 tbsp light brown sugar
1/2 tsp cinnamon
1/4 tsp almond or vanilla extract
1 1/2 cups ice
Combine all ingredients in a blender. Blend until mixture is smooth and frothy, but slightly thick (if it's too thick, add milk; if it's too thin, add ice).
Fill popsicle molds or small Dixie cups with the blended mixture. Quickly place mini popsicle sticks or popsicle sticks broken in half in the center of each mold or cup.
Place cups in freezer and freeze until completely frozen, about 4 hours.
Photo and recipe courtesy of: http://taste-for-adventure.tablespoon.com/2011/05/02/mexican-coffee-popsicles/