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CARAMELIZED
ESPRESSO FRAPPÉ
1
cup boiling water
2 teaspoons instant espresso or 4 teaspoons
instant coffee granules
1/2 cup sugar
1/2 cup water, divided
2 cups fat-free milk
1/2 cup hot cocoa mix
2 cups crushed ice
Combine
boiling water and espresso; stir until coffee
dissolves. Pour into an ice cube tray; freeze.
Combine
the sugar and 1/4 cup water in a small heavy
saucepan over medium heat; cook until sugar
dissolves. Continue cooking 5 minutes or
until golden. Remove from heat; carefully
stir in 1/4 cup water with a whisk (the
mixture will bubble vigorously). Cool. Pour
into a container; cover and chill.
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To
serve, combine caramelized sugar, milk, and cocoa
mix in a blender; process until well-blended.
With blender on, add the coffee ice cubes, 1 at
a time; process until smooth. Add crushed ice,
and process until smooth. Serve immediately.
Makes
5 cups.
[The
Best of Cooking
Light, Make it Ahead]
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