LAVAZZA – YOGURT COFFEE ICE POPS 

COME SUMMER THIS HAS TO BE MY FAVOURITE WAY TO CONSUME MY DAILY COFFEE. USING A SINGLE OR DOUBLE SHOT YOU CAN TRANSFORM YOUR COFFEE INTO THE MOST LUXURIOUS OF ICE POPS. THEY EVEN BLEND UP TO MAKE THE MOST INDULGENT ICED STYLE YOGHURT LATTES.

PREPARATION TIME: 5 MINUTES | COOKING TIME: 2 MINUTES | FEEDS: 8

INGREDIENTS
600G GOOD QUALITY NATURAL YOGURT
4 TBSP MAPLE SYRUP OR HONEY
3 TBSP HAZELNUT SYRUP
EITHER A SINGLE OR DOUBLE SHOT (DEPENDING ON HOW STRONG YOU WANT YOUR ICE POPS) OF ESPRESSO, I USED LAVAZZA’S A MODO MIO SELVA ALTA WHICH IS MADE WITH 100% COFFEE FROM RAINFOREST ALLIANCE CERTIFIED FARMS. THIS CAPSULE MAKES AN ESPRESSO WITH DELICIOUS FLORAL NOTES

COMBINE THE YOGURT, MAPLE SYRUP, HONEY AND HAZELNUT SYRUP, ADJUSTING THE SWEETNESS TO YOUR PREFERENCE | POUR YOUR ESPRESSO INTO THE BOTTOM OF THE ICE POP MOULDS AND THEN SPOON OR POUR IN THE YOGURT | USING A SPOON GENTLY MIX THE ESPRESSO THROUGH THE YOGURT. DEPENDING ON HOW MUCH YOU COMBINE WILL AFFECT HOW MARBLED IT IS | FREEZE FOR AT LEAST TWO HOURS AND SERVE | THESE ARE ALSO GREAT BLITZED INTO AN ICE COFFEE STYLE SMOOTHIE