Cappuccino Popsicles & Granita


  • 1 sachet Café Enrista Cappuccino
  • 1 sachet Café Enrista 3-in-1 Strong coffee (or 2 sachets of Cappuccino)
  • 250ml (1 cup) boiling water
  • 60ml (1/4 cup) condensed milk


Pour all of the above ingredients into a jug and mix to dissolve. You essentially need 1 cup of fairly strong milky coffee. Allow to cool. Pour the mixture into small shot glasses (as I did) or popsicle molds. Place in the freezer to partially set (the time will depend on how big your popsicles are). Remove and top with either fresh whipped cream, or condensed mill (optional) and place a stick in the middle.  Return them to the freezer and leave until they are frozen solid. When you are ready to serve, briefly dunk them into a bowl of warm water and pull them out of the molds *if they are sticky, insert a sharp knife down the inner edge to help loosen it.  And / or pour the coffee mixture into a freezer proof tray (I prefer using metal) until frozen solid. Using a fork, scrape the ice to render small crystal chunks and serve straight away.

Thanks to Sam Linsell for the recipe (