Ingredients

1 cup Espresso

2 slices of Mexican hot chocolate cake (we used Abuelitas)

½ cup of milk

¾ cup of sweetened condensed milk

1/2 tsp of vanilla

3 cups of ice

Preparation

  1. Brew Espresso.
  2. While still hot add Mexican hot chocolate slices then stir until dissolved. Allow to cool.
  3. Add the espresso mixture to the other ingredients in a blender.
  4. Blend until smooth and starting to form foam at the top.
  5. Fill popsicle molds or small cups with the blended mixture.
  6. Place tops on molds or insert popsicle sticks into cups.
  7. Place popsicles in the freezer until completely frozen about 4 hours.
  8. To serve run warm water outside the container to loosen popsicles from mold.