Nutritive Information
- Calories: 111.91cal
- Protein: 4.33g
- Fat: 3.23g
- Cholesterol: 12.75mg
- Caffeine: 85.50mg
- Vitamin A: 54.03RE
- Vitamin D: 50.00IU
- Riboflavin: 0.20mg
- Niacin: 0.86mg
- Vit. B12: 0.38mcg
- Calcium: 152.46mg
- Magnesium: 25.57mg
- Potassium: 194.86mg
Ingredients
- 1/4 cup Sugar
- 3/4 Tablespoon Sugar
- 1-1/2 Tablespoons Water
- 3/16 cup Coffee, espresso, powder
- 3/16 teaspoon Cinnamon
- 1-1/2 cups Milk whole
- 1-1/2 cups Milk
Instructions
- Combine sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar on the side of the pan. Cook without stirring over medium heat until sugar turns a deep caramel color. While the sugar is cooking, stir together the instant espresso powder and cinnamon. Stir in just enough milk to dissolve espresso. Whisk in remaining milk.
- When sugar is ready, carefully pour in milk mixture, standing back as the caramel will splatter. Whisk over low heat until mixture is fully dissolved. Let stand until cool. Refrigerate until cold. Freeze according to instructions of ice-cream machine. Serve immediately.
- Yield: About one quart.
