When I spotted this recipe for espresso-filled popsicles, it went on my "must try this immediately" list. They have all the appeal of a fudgesicle but with a grownup edge. Not that there's anything wrong with grownups eating fudgesicles.
You'll need the all important popsicle molds, and if you're like me and don't have a big fancy espresso machine, there are alternative methods, like this, this or this. Once you've got that covered, they're easy to make and so very delicious. You just probably shouldn't eat them late at night. That's what fudgesicles are for.
Recipe courtesy of The Daily Waffle
1 1/4 cup brewed espresso
1/4 cup heavy cream
1/2 cup milk (I used non-fat, but would recommend 2% or whole milk)
2 tablespoons agave sweetener
Whisk together all ingredients in a medium bowl. Taste the mixture and add additional sweetener to taste, if needed. Chill for 1-2 hours until cold. Pour into popsicle molds and freeze. Makes 6 popsicles with a little leftover.