Cuban Coffee and Cream Pops

EAT

Cuban Coffee and Cream Pops

Read my Summer 2017 Issue:

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I had a pop like this once in Miami. It’s creamy and sweet with a kick from the strong coffee. I love to serve this pop with a shot of dark rum.

In a bowl, mix condensed milk and heavy cream.  In another bowl, mix coffee and sugar.  Start by pouring a layer of condensed milk into your molds. Freeze solid.  Add a layer of coffee. Freeze solid, and finish with a layer of condensed milk. Add the sticks with the last layer.  Once the whole pop is frozen solid, remove from molds and serve.                                         

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