50+ Friends Club Cookbook
Beverages
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Coffeeblanca
From the Kitchen of: Pepper
Serving Size : 5
Source: Cooking Light Magazine, May 1997
| | | |
| 1/2 cup boiling water |
| 1 tsp. instant espresso OR 2 teaspoons instant coffee granules |
| 1/4 cup sugar |
| 1/4 cup water -- divided |
| 1 cup skim milk |
| 1/4 cup hot cocoa mix |
| 1 cup crushed ice |
Combine boiling water and espresso; stir until coffee dissolves. Pour
into an ice cube tray; freeze 4 hours or until firm.
Combine sugar and 2
tablespoons water in a small heavy saucepan over medium heat; cook until
sugar dissolves. Continue cooking an additional 5 minutes or until golden.
Remove from heat; carefully stir in 2 tablespoons water with a whisk
(mixture will bubble vigorously). Let cool.
Combine caramelized sugar,
milk, and cocoa mix in a blender, process until well-blended. With blender
on, add coffee ice cubes, 1 at a time; process until smooth. Add crushed
ice; process until smooth. Serve immediately.
Yield: 2 1/2 cups (serving size: 1/2 cup).
CALORIES 90 (4% from fat); FAT 0.4g (sat 0.3g, mono 0g, poly 0g); PROTEIN
2g; CARB 19.7g; FIBER 0g; CHOL 3mg; IRON 0mg; SODIUM 45mg; CALC 61mg.