In a large measuring cup, combine the coffee, milk, sugar and chocolate extract. Whisk well until completely combined. Allow the mixture to cool to room temperature.
Divide the coffee mixture evenly among the ice pop molds. Cover and freeze until solid, at least 4 hours. If using an ice pop mold with sticks, allow the pops to freeze partially, about an hour, then insert the sticks. Freeze until solid, at least 3 more hours. Store pops in an airtight container in the freezer.
Recipe by The Chef Next Door
In a large measuring cup, combine the coffee, milk, sugar and chocolate extract. Whisk well until completely combined. Allow the mixture to cool to room temperature.
Divide the coffee mixture evenly among the ice pop molds. Cover and freeze until solid, at least 4 hours. If using an ice pop mold with sticks, allow the pops to freeze partially, about an hour, then insert the sticks. Freeze until solid, at least 3 more hours. Store pops in an airtight container in the freezer.
Recipe by The Chef Next Door