Brew coffee with ground coffee and water.

Add 5 tablespoons sugar and 1/4 cup of heavy cream into the brewed coffee. Place coffee in the fridge to chill for 1-2 hours.

Microwave the remaining cream for 30-45 seconds. You want the cream to be warm but not hot. Stir in the remaining sugar.

Add 1 1/2 tablespoons to each slot in the popsicle mold. Divvy remaining cream equally as needed. We use a 10-slot popsicle mold.

Place mold in the freezer for 1-2 hours until the cream is frozen.

Once frozen, pour chilled coffee over the cream to fill each slot. Add the top and place sticks in.

Freeze for 4-6 hours or until frozen.

Remove and enjoy a cool boost of caffeine