Cafe con Leche Syrup

• 1/2 cup sugar
• 13 cup instant espresso granules
• 1 14-ounce can sweetened condensed milk

1. Combine sugar and 2 cups water in a pot and bring to a boil over high heat, stirring often until sugar is dissolved.
2. Whisk in instant espresso until completely dissolved, pour into bowl, cool to room temperature, then refrigerate.
3. When cool, whisk in condensed milk.
4. Refrigerate until completely chilled, at least 2 hours.
5. Pour about 1/2 cup syrup over 1 cup shaved ice.
6. Or, freeze syrup into cubes or a block, then put through the shaver.

sugar, espresso granules, condensed milk

Taken from cooking.nytimes.com/recipes/1013177 (may not work)