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mexican mocha pops |

mexican mocha pops

  • Author: adapted from Gabriele Corcos by Nyssa Tanner
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 10 1x


creamy chocolate coffee pops, lightly spiced with cinnamon and cayenne to wake up your palate!


  • 1 1/2 oz dark chocolate finely chopped
  • 2 starbucks via instant coffee packs
  • 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • pinch of sea salt
  • 1 3/4 cups boiling water
  • 1 cup heavy whipping cream (or non dairy alternative – just remember you want a high fat content for a creamy result!)


  1. put chopped chocolate, contents of both starbucks instant coffee packs, sugar, cinnamon, cayenne pepper and a pinch of sea salt in to a heat proof bowl.
  2. pour 1 3/4 cups boiling water into the bowl and stir continuously until the chocolate is dissolved.
  3. let this mixture cool to room temperature.
  4. once the mixture has cooled add the whipping cream or your non dairy alternative and mix thoroughly.
  5. pour into popsicle molds and freeze for at least 8 hours.