Recipe: Iced Cappuccino

ICED CAPPUCCINO

1/4 cup hot water
2 tbsp. instant coffee
2 cups milk
1/2 cup instant nonfat dry milk (optional)
1/2 tsp. vanilla
4 ice cubes
FOR TOPPING:
C&H Pure Cane Golden Brown Sugar
1 oz. semisweet chocolate, grated

Combine hot water and instant coffee in electric blender. Whir until coffee is dissolved.

Add milk, dry milk, vanilla, and 1/4 cup brown sugar, and the ice cubes. Whirl until blended and frothy. Pour into thermos.

Before serving, shake thermos well. Pour into serving cups. Sprinkle each with about 1/2 teaspoon mixed brown sugar and grated chocolate.

Note: Brown sugar floats best after being pressed through sieve.

Makes about 3 1/2 cups
Source: C&H Sugar