INGREDIENTS

2 packs, 250ml Angel All Purpose Creamer, chilled overnight
1 can, 380g Angel Condensada
2 teaspoons instant coffee powder
1/4 cup chocolate spread piping bag
8 pieces popsicle sticks

PROCEDURE

1. Place chilled Angel All Purpose Creamer in a bowl. výnip using an electric hand mixer until soft peaks form.
2. In separate bowl, combine condensada and instant coffee powder. Mix well. Fold mixture into the cream.
3. Transfer mixture into a piping bag. Fill popsicle mold with the mixture. Tap molds on the counter a few times to remove air bubbles. Insert a popsicle stick into the center of each mold.
4. Freeze until popsicles are completely firm and sticks are set for 6 hours or best overnight.
5. Melt chocolate spread in a heat proof bowl. Let cool. Remove popsicles from the freezer and quickly run the bottoms of the mold under warm water. Gently remove popsicles from the mold and place on a baking sheet pan with parchment paper.
6. Using a fork, drizzle with melted chocolate spread. Freeze until chocolate is hardened, about 10 to 15 minutes. Serve immediately.