Frozen Cappuccino
- 2 Tbsp. granulated sugar
- 2 Tbsp. hazelnut extract
- 1/2 tsp. ground cinnamon
- 1/2 c. evaporated skim milk
- 1 Tbsp. plus 1 tsp. instant coffee or Espresso powder
- 1/2 tsp. vanilla extract
- In small saucepan, bring 2 cups of water and the sugar to a boil over medium heat. Reduce heat to low and let simmer for 5 minutes. Remove from heat; stir in instant Espresso powder, hazelnut extract, cinnamon and vanilla. Stir in evaporated skimmed milk. Transfer mixture to 8 x 8 x 2-inch baking pan. Cover with foil and freeze until ice begins to form around the edge of the pan, about 2 hours. Spoon mixture into large bowl.
- Using electric mixer on medium speed, beat until light and fluffy, 4 to 6 minutes. Divide mixture into 4 freezer-safe dessert dishes. Cover with foil and freeze until firm, at least one hour or overnight. To serve, remove foil and let stand in refrigerator for 10 to 20 minutes. Makes 4 servings.
sugar, hazelnut, ground cinnamon, milk, coffee, vanilla extract
Taken from www.cookbooks.com/Recipe-Details.aspx?id=77813 (may not work)