1/2 cup fresh espresso 2 1/2 cups lowfat 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.
Tidbits
To make the "Mocha" variety: Add a pinch (1/16 teaspoon) of cocoa powder to the mixture before combining.
To fake 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. Run a pot of water through machine, without grounds, to clean.
*This is a natural thickener found in fruits that is used for canning. You can find it in the supermarket near the canning supplies. It is used in this recipe to make the drink thicker and creamier, and can be found in the original recipe. It does not add to the flavor and can be excluded if you don't care so much about duplicating the texture of the real thing.
Posts: 13440 | Registered: Feb 2006
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sounds wayyy yummo, but as I don't have an espresso machine, don't think I will be trying it. The directions say to run the coffee thru the drip machine again - which is a great way to break your machine. You should never ever pour the coffee thru again. wrecks the innards.
and where the heck do ya get pectin here? never seen it for sale here.
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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You don't have to use the Pectin, so don't worry about it. I have a small expresso maker my husbands uncle brought us from Italy. It works great for this. If you can invest in a small expresso machine it would be great...although my mother has done the coffee thing and says it's never affected her coffee maker at all.
Also instead of pectin, try boiling 3 tablespoons of water with 2 tablespoons of sugar until it gets thick, use this instead.
Posts: 13440 | Registered: Feb 2006
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