- 1/2 cup fresh espresso
- 2 1/2 cups low fat milk (2 percent)
- 1/4 cup granulated sugar
- 1 tablespoon dry pectin
Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold.
Makes 24 ounces.
To make the “Mocha” variety:
Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.
To make espresso with a drip coffee maker and standard grind of coffee:
Use 1/3 cup ground coffee and 1 cup of water.Brew once then run coffee through machine again, same grounds.Makes about 1/2 cup fresh espresso to use in the above recipe.