Super iced cappuccino

Yield: 1 Servings

Measure Ingredient
⅔ cup HERSHEY'S Syrup; chilled
2 cups Cold coffee
2 cups Vanilla ice cream
\N \N Whipped cream; (optional) **
\N \N Ground cinnamon; (optional) **

A Recipe from the Hershey Kitchens! 1. In blender container, place syrup and coffee; cover and blend on high speed. Add ice cream; cover and blend until smooth.

2. Serve immediately over ice; top with whipped cream and ground cinnamon, if desired. About six 6-ounce servings.

Punch Bowl Version: * Prepare as directed in blender; pour into punch bowl.

Immediately repeat, making 2 additional batches and pouring into punch bowl; stir in tray of ice cubes. Serve immediately as above, stirring frequently. About eighteen 6-ounce servings.

* One bottle of HERSHEY'S Syrup is needed to make this version.

**Tastes better with these 2 ingredients -- more authentic Posted to JEWISH-FOOD digest by BUBBEG@... on Jun 2, 1998

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