Combine brewed coffee, half-and-half and sugar syrup until blended. Pour into ice pop mold and cover. Freeze 2 to 3 hours.
Gently insert ice pop sticks into pop mold, keeping as upright as possible. Freeze at least another 4 hours or overnight.
Remove cover. Run outside of mold under warm water and gently pry pops from mold. Place in freezer-safe resealable plastic bag and store in freezer until serving.
Combine sugar and water in a small saucepan. Heat over medium heat to a simmer, stirring once. Cook 2 minutes until sugar is completely dissolved. Remove from heat and cool to room temperature.