Once in a while, as a treat, I make a small pitcher of cold cappucino to keep in the refrigerator. It is easy to do if you happen to have an espresso maker.
Basic recipe:
½ cup of fresh espresso
2 ½ cups of milk (reconstituted powdered milk works fine)
¼ cup sugar (adjust to taste. This is pretty sweet.)
Place in refrigerator to chill. Adding hot espresso to 2 ½ cups of cold milk just doesn’t cut it. You really need to chill it. If you are in a hurry, you could serve it over ice, but it gets watered down a bit.
For a mocha cappucino: add a pinch of cocoa.
For a vanilla cappucino: add a few drops of vanilla.
For a mint cappucino: add a drop or two of peppermint extract, and a drop or two of vanilla.
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I am absolutely gonna try this (without the sugar). I may even whirl it up in my blender with a couple of ice cubes!
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