150 153rd Ave,
Madeira Beach, FL 33708
Source: Meals Matter, whymilk, whymilk.com
This is a spicy, minty, totally change of pace cappuccino
Number of Servings: 3
Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Good Source of Calcium
3 cup fat free skim or 1% low fat milk
2 cup regular-strength brewed coffee
1 bunch fresh mint, about 1/2 cup tightly packed
4 cinnamon sticks or 1/2 teaspoon cinnamon powder
1 tsp mint syrup or 2 tablespoons creme de menthe, optional
1 small package cinnamon Red Hots
1 small bunch of fresh mint
1. Wash mint. Remove about a dozen leaves and reserve for garnish.
2. Combine 2 cups of milk, coffee, washed mint stalks and leaves, and cinnamon sticks or powdered cinnamon in a small saucepan or microwave bowl or cup.
3. Heat over medium heat or in microwave just until the liquid starts to steam and a few bubbles appear; don't boil.
4. Set aside and let steep for at least fifteen minutes and as long as an hour.
5. For foamed milk, place 1 cup of hot milk in a blender container with the sugar.
6. Cover with a vented lid. Blend until frothy, about 30 seconds. Switch the blender on and off quickly to avoid splashing overflows, and then continue blending.
7. Pour coffee-mint mixture through a clean strainer into a pitcher or large measuring cup; if it has cooled, reheat without letting it come to a boil.
8. Stir in the optional mint syrup or creme de menthe.
9. Divide coffee among three serving cups and spread foamed milk over each one.
10. Sprinkle four or five Red Hots over foamed milk and garnish with two or three mint leaves.
Total Fat: 2 g
Saturated Fat: 0.3 g
Polyunsaturated Fat: 0.1 g
Carbohydrates: 26 g
Protein: 9 g
Vitamin A: 1117 IU
Vitamin C: 2 mg
Calcium: 344 mg
Sodium: 121 mg
Iron: 2 mg
Fiber: 1 g
Updated July 23, 2013
Join us on Facebook
Send your unopened, unexpired diabetes testing supplies to:
Defeat Diabetes Foundation