1 cup half and half
1 cup 2%milk (I used 1%)
3 Tb. plus 2 teaspoons caramel sauce
2 teaspoons instant espresso powder (I used de-caf instant coffee)
8-10 ice cubes
4 Tb. whipped cream (I skipped this)
1. In the bowl of a food processor or blender, combine the half and half, milk, 3 Tb. of the caramel sauce, expresso powder and ice cubes. Cover and whirl until the mixture is smooth.
2. Pour the cappuccino into two chilled glasses. Top with whipped cream (if desired) and drizzle with the remaining 2 teaspoons of caramel sauce. Serve immediately.
Makes 2 servings.
Cook's Notes: You can make this lighter by using milk instead of the cream. Also, if you prefer chocolate, use chocolate syrup instead of the caramel.
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