30 Dec 2010
|Cold brewed espresso/Double-strength coffee||2 Cup (32 tbs)|
|Coffee ice cream||1 Pint|
|Ice||6 Cup (96 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Whipped cream||2 Tablespoon (As Needed)|
|Ground cinnamon||1 Teaspoon (As Needed)|
In a blender, blend the espresso, ice cream, ice, and milk until smooth.
Divide among six to eight stemmed glasses.
Top each with a dollop of whipped cream and a sprinkle of cinnamon.
Serve with a straw.
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