Almond Cappuccino rec.food.recipes/Debbie Otero Yield: 16 (6-oz.) servings
2 qts. brewed coffee 4 cups evaporated skimmed milk 1/2 cup firmly packed brown sugar 1 Tbsp. vanilla extract 1 tsp. almond extract
In a large saucepan or Dutch oven, combine coffee, milk and sugar. Stirring occasionally, cook over medium high heat until mixture begins to boil; remove from heat. Stir in extracts. Serve hot.
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