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Coffee Milkshake with Cinnamon Syrup
Put some get-up-and-go in your morning
- Serves: 2 |
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 5 mins
issue 51
Ingredients
Cinnamon Coffee Syrup
1⁄4 C (60 ml) water
½ C (125 ml) brown/caramel sugar
½ tsp (2.5 ml) cinnamon
2 Tbsp (30 ml) instant coffee granules
Milkshake
2 double shot espressos, completely cooled
1⁄2 C (125 ml) milk
6 generous scoops of frozen yoghurt or ice cream
ground cinnamon to garnish
cinnamon coffee syrup to drizzle
Method
Cinnamon Coffee Syrup
Combine all of the ingredients in a small saucepan over medium heat. Whisk until the sugar dissolves and the mixture bubbles. Cook for a further 2 to 3 minutes until the mixture reduces and is syrupy. Remove from the stove and allow to cool completely before storing. Tip: Store in a squeezy bottle with a nib that allows for easy drizzling.
Milkshake
Blitz the espresso and frozen yoghurt/ice cream together until smooth. Drizzle the serving glass with the coffee syrup, pour in the smoothie mix, top with ground cinnamon, add a drizzle of syrup and enjoy.
Variations: Add a frozen banana for extra oomph. Replace the ice cream with ice blocks and a splash of milk for a frappé style drink.
