Get your caffeine fix in frozen form with this cappuccino popsicle!

Yield: 8 popsicles


  • 1 cup water
  • ⅔ cup sugar
  • 2 tbsp corn syrup
  • 2 tbsp instant espresso
  • 1 cup vanilla almond milk
  • 1 tsp cinnamon


  1. Bring 1 cup of water and sugar to a boil in a saucepan, cooking until sugar dissolves. Cool for a few minutes and then stir in the corn syrup.
  2. Reserve ¼ cup of this sugar syrup and set aside. Mix the remaining sugar syrup with the espresso powder while it is still warm. Cool to room temperature.
  3. Combine the almond milk with the reserved ¼ cup of sugar syrup. Whisk the cinnamon into the milk mixture.
  4. Divide the milk mixture among 8 ice pop molds. Divide the espresso mixture evenly among them. Cover and insert popsicle sticks. Freeze for 6 hours or until frozen.

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