Monday, October 09, 2006

Cappuccino Smoothie

From: The Culinary Institute of America Breakfasts & Brunches

If you don't have an espresso maker, use triple the amount of coffee you normally use to brew coffee.

1 C espresso, cold
1/2 C coffee ice cream
1/4 C crushed or cracked ice
1/3 C milk
1/4 C heavy cream, whipped
1/4 tsp ground cinnamon, or as needed

Blend the espresso, ice cream, ice and milk in a blender until smooth. Serve at once in chilled tall glasses garnished with a dollop of whipped cream and a sprinkle of cinnamon.

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