Mocha Pops

Mocha Pops

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From: Diabetic Living Magazine

Instead of heading down to your local coffee shop to purchase an afternoon iced coffee, grab this summer treat right out of your freezer. All you need to make this 3-ingredient popsicle recipe is chilled coffee, half-and-half, chocolate syrup, and some popsicle molds—it will cool you off and give you a little pick-me-up at the same time.

Ingredients 15 servings

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Original recipe yields 15 servings
Nutrition per serving may change if servings are adjusted.
  • 3 cups brewed coffee, chilled
  • ¾ cup fat-free half-and-half
  • ½ cup reduced-calorie or sugar-free chocolate-flavored syrup


  • Prep

  • Ready In

  1. Combine coffee and half-and-half in a medium bowl. Whisk in chocolate syrup until well mixed.
  2. Pour the coffee mixture into 15 3-ounce frozen pop molds; cover. (Or, pour into 15 3-ounce plastic cups and cover the cups with foil. With a sharp knife make a slit in each of the foil tops. Insert wooden craft sticks into the slits for handles.) Freeze for about 4 hours or until firm.
  • Tip: If you don't have popsicle molds, you can substitute 15 (3 ounce) plastic cups.
  • Equipment: 15 3-ounce frozen popsicle molds

Nutrition information

  • Serving size: 1 pop
  • Per serving: 21 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 1 mg cholesterol; 28 mg sodium;
  • Carbohydrate Servings: ½

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