Espresso martini ice lollies

Method

1. In a small pan, mix the sugar, vodka, coffee liqueur and espresso with 275ml water. Stir over a medium heat for a few minutes to dissolve the sugar. Remove from the heat and leave to cool. (To speed things up, put the pan in a bowl of iced water and stir the mixture regularly.)
2. Drop 2-3 chocolate coffee beans (if using) into each lolly mould, then divide around a quarter of the mixture between them. Use a stick blender to whizz the remaining mixture with the double cream, then stir slowly to remove the bubbles. Pour into the moulds, add the sticks, cover, then freeze for at least 6 hours, ideally overnight, until solid.
3. Remove from the freezer 10 minutes before eating. You might need to dunk the moulds into a bowl of warm water to help the lollies release.