ICE MILK:
1/2 c. sugar
1 1/2 c. hot espresso coffee
3/4 c. low-fat milk
1/2 tsp. ground cinnamon
1 tsp. vanilla extract
CHOCOLATE SAUCE:
1/2 c. unsweetened cocoa powder
1/2 c. packed brown sugar
3/4 c. low-fat milk
1/2 tsp. vanilla extract
Make ice milk. In bowl dissolve sugar in coffee and milk. Add flavorings. Place in 9-inch cake pan; freeze 2 hours or until firm. Break up into 1-inch pieces; process until smooth in food processor. Serve soft-frozen or freeze until firm.
Make sauce: In saucepan mix cocoa and sugar. Gradually blend in milk. Boil; cool. Add vanilla. Serves 6.
1 comment:
Hi Molly, I'm not quite sure how I "landed" here but I sure am glad I dropped in. I don't have time to stay right now, however, I just had to tell you how I'm looking forward to returning. The Cappuccino Ice Milk recipe sounds good. Thanks for sharing...Bookmarked!
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