Iced Espresso & Cream


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Member since 2007
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Serves 1 | Prep Time 5 | Cook Time 0

Why I Love This Recipe

Hello, my name is kimberly, and I am a coffee-aholic. I have been drinking coffee most of my life. I started stealing sips of my mom's coffee when I was a kid. When we lived in Alaska, I graduated to espresso, thanks to this awesome coffee house in Anchorage. It wasn't long before I was drinking quad-shot mochas on a regular basis. Now-a-days, I like my espresso a little less sweet, and, in the warm weather, a lot more cold!


Ingredients You'll Need

5 shots ristretto espresso
3/4 ounce cinnamon syrup (or your favorite: I use Monin)
3/4 ounce half & half
Ice


Directions

After brewing the espresso, pour it into a cocktail shaker with the ice.


Add flavoring syrup if desired.


Shake vigorously for 30 seconds.


Pour into a large glass, such as an Iced Tea glass.


Float the 1/2 & 1/2 on the top


Add a straw and enjoy!


Questions, Comments & Reviews



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