For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks.

Combine the cold espresso with the other ingredients, whisking until combined. Pour into six ice lolly moulds and freeze until solid. To de-mould, dip in hot water for 30 seconds and slip off the ...