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|Italian style espresso coffee||6 Tablespoon|
|Water||3 Cup (48 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Ground cinnamon/Cocoa powder||1 Tablespoon|
Serving size: Complete recipe
Calories 173 Calories from Fat 2
% Daily Value*
Total Fat 0.19 g0.29%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 27.2 mg
Sodium 183 mg7.6%
Total Carbohydrates 34 g11.2%
Dietary Fiber 8 g31.9%
Sugars 18.8 g
Protein 11 g22.5%
Vitamin A 10% Vitamin C 0.95%
Calcium 51.3% Iron 7%
*Based on a 2000 Calorie diet
In a small heavy saucepan, bring the water to a boil over moderately high heat; pour the boiling water over the coffee and let it drip through about 5 minutes.
In the same saucepan, heat the milk, uncovered, over moderate heat until it is hot about 2 minutes but do not let it boil.
Transfer the milk to the container of an electric blender, add the vanilla extract, and whirl at high speed for 1 minute or until foamy.
When the coffee is ready, pour it into 4 serving cups and top with the hot milk mixture, dividing it evenly.
Sprinkle with the cinnamon and serve.