KEY POINTS:
Makes 6
3/4 cup espresso
1 Tbs brown sugar
1 tsp ground cinnamon
3/4 cup cream
3/4 cup milk
1. Pour the hot espresso into a jug then add sugar and cinnamon, stir to dissolve.
2. Stir in the cream and milk. If the ice block moulds do not have a frame, support in a rack that will easily transfer to the freezer.
3. Carefully pour the mix into the moulds, leaving a space near the top to attach the lids without the mix spilling, then freeze overnight. Wooden ice block sticks can be used if necessary, just push into the moulds once the mix is firm but not completely frozen. Briefly dip into hot water to release from the moulds.
