Thursday, February 25, 2010

Raspberry Chocolate Cappuccino

1/2 oz chocolate syrup
1/2 oz raspberry syrup
1/2 cup strong coffee, chilled
1 cup milk
Pour the chocolate and raspberry syrups into the coffee and stir well, to dissolve the syrups. Mix in milk. Pour over ice cubes and serve.
If you find that the syrups don't blend in the cold coffee, try using hot coffee to start and then chill after mixing.

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