Perfect after dinner dessert
2 ½ cups five:am Organic Coffee Bean Yoghurt
4 tbsp maple syrup (or a natural sweetener of your choice)
3 tbsp hazelnut syrup
A single or double shot of espresso
- In a mixing bowl, combine the yoghurt, maple syrup and hazelnut syrup and mix to combine.
- Pour the espresso into the icy pole moulds before spooning in the yoghurt mixture. Gently mix the coffee with the yoghurt – how much you mix will affect the marble pattern once frozen.
- Freeze for 2-3 hours or until completely solid.