1/3 c + 1 Tbsp sugar
2 Tbsp water
1/4 c instant espresso powder
1/4 tsp ground cinnamon
2 c whole milk
2 c low-fat milk
Directions:
Combine sugar and water in medium saucepan. Over medium heat, cook without stirring until sugar turns deep caramel color. Meanwhile, stir together espresso powder and cinnamon. Stir in just enough milk to dissolve espresso. Whisk in remaining milk. When sugar is ready, carefully pour in milk mixture. Whisk mixture over low heat until fully dissolved. Let stand until cool. Refrigerate overnight. Freeze in ice cream freezer. Share and enjoy!
Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday February 22nd, 2006