Iced Cappucino
From cameo55 15 years ago
- 5 minutes to make
- Serves 16
For the ultimate java connoisseur this is sweet blend of chilled coffee with just a subtle hint of chocolate.
Ingredients
- 8 cups brewed expresso (Italian Expresso), or cappucino (room temp) shopping list
- 8 cups milk shopping list
- 14 oz. sweetened condensed milk (available in fat free) shopping list
- 8 tbsp. chocolate syrup shopping list
- 1 tsp. vanilla extract shopping list
- 8 tbsp. sugar – or to taste (Splenda/Equal) shopping list
How to make it
- Mix all ingredients together and stir well.
- Serve over ice with whipped cream and chocolate sprinkles, cinnamon or other garnish.
- Keeps well in the refrigerator.
- Brew coffee as you would regular coffee using Italian Expresso or French Roasted coffee beans.
- NOTE: For a stronger coffee concentrate and/or taste, make a cold brew using 4 oz. coarse ground coffee to 32 oz. filtered (I use Zero Water) water in a coffee press or ball jar. If using ball jar strain concentrate through a few layers of cheese cloth after steeping for 24 hours, if using press, plunge and pour into container you'll be using. Add enough filtered water to make 8 cups. Continue with recipe.
- NOTE: You can always tweak just about any recipe to suit your health needs. I have high cholesterol issues so I use skim milk (1%), splenda sweetner, fat free condensed sweetened milk, and a lite whipped cream to garnish. I add all ingredients to an empty 1 gallon milk container, works out nice.
People Who Like This Dish 5
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- cameo55 Saint Peters, MO
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