Baileys Mint Chocolate Chip Pops in Hot Americano

1. In a medium saucepan over medium heat, bring the cream to a simmer. Turn off the heat, add the mint and cover the saucepan. Let the mixture steep for 20 minutes.

2. Using a fine-mesh sieve over a medium bowl, strain the mixture, pressing down on the mint to squeeze out all the cream. Reserve the cream in the bowl and discard the mint.

3. Transfer the cream to a shallow container and chill in the refrigerator until cold, at least 1 hour and up to overnight. Arrange the paper cups on a tray that will fit in your freezer.

4. Once the cream is completely cold, transfer it to the bowl of a stand mixer fitted with the whisk attachment and whip it to medium peaks. Add the sweetened condensed milk in a slow, steady stream and whip until incorporated. Add the Baileys Original Irish Cream and mix to combine. Beat in the peppermint extract and a few drops of food coloring, if using.

5. With a silicone spatula, gently fold in the chocolate chunks by hand, then pour the mixture into a piping bag. Snip a 1-inch hole in the bottom of the bag—not so small as to deflate the cream when it is being piped out of the bag, but not large enough that you lose control of the mixture. Pipe the mixture evenly among the paper cups and bang the filled cups on the counter a few times to remove air bubbles. Insert an ice pop stick into the center of each pop. Freeze until the pops are completely firm, at least 6 hours and up to overnight.

6. When ready to serve, pour 1 ounce of espresso and 2 ounces of hot water into each mug. Unmold the pops by cutting the side of the paper, then dunk the pops into the hot Americano.