Monday, March 29, 2010

Carmel Banana Mocchachino Freeze

•1 ripe banana
•3/4 cup caramel ice cream sundae topping
•3 cups cold espresso or double strength coffee
•1 cup dry milk
•1/4 teaspoon cocoa powder
•1/8 teaspoon ground cinnamon
•2 cups ice
•Whipped cream (optional)
•2 Tablespoons caramel topping (optional)

Place all ingredients in a blender and mix on high until smooth & frosty. Pour into glasses and top with whipped cream and a drizzle of caramel topping, if desired.

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