Grind the coffee beans coarsely. Place them inside of a french press. Pour in the milk and cream and mix to combine. Place the lid on the french press but don’t press down the plunger! Set in the fridge overnight or a minimum of 12 hours. You can mix it occasionally if you remember to.

Make the simple syrup by combining the sugar and the boiling water. Stir until all of the sugar has dissolved.

Press the plunger down and pour out the coffee milk into a container with a spout of easy pouring. Add the simple syrup and the whiskey and mix to combine.

Place the cocoa nibs at the bottom of each of the popsicle molds. About a tablespoon in each one. Pour the whiskey coffee into the molds, cover with the top, place the stick into each and transfer it carefully to the freezer.

Freeze for at least 5 hours until completely frozen through. Un-mold the popsicles and enjoy!