Ingredients

• 150ml Co-op Fairtrade espresso
• 2 tbsp Co-op Fairtrade demerara sugar
• 200ml Co-op whole milk
• 2 tbsp Nestlé Carnation condensed milk
• 50ml Co-op double cream
• 150ml Co-op Delaney’s Country Cream
• 1 tsp vanilla extract
• 50g Co-op white cooking chocolate
• 1 tbsp Co-op vegetable oil

Method

1. Combine the espresso with the demerara sugar until dissolved
2. Allow to cool, then stir in the whole milk, Nestlé Carnation condensed milk, double cream, Country Cream and vanilla extract until well combined
3. Divide between six lolly moulds, leaving a 0.5cm space at the top for expansion
4. Insert the sticks and freeze overnight
5. Next day, prepare the decoration
6. Line a baking tray, then put the white cooking chocolate and vegetable oil in a heatproof bowl over a pan of shallow, gently simmering water and stir until smooth
7. Take off the heat and allow to cool slightly
8. Dip the lolly moulds briefly in hot water to release them, then lay out on the tray. Working quickly, drizzle over the chocolate mixture, then freeze until set

*0.4 alcohol units per lolly

Please drink responsibly. For more information visit drinkaware.co.uk