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“This frothy frosty beverage is positively delicious for breakfast, mid-afternoon snack or after-dinner dessert,” says Carol Mann from Leesburg, Florida. Also, a great quick treat to serve with a plate of cookies when friends come to call during the holidays. TIP: “Put the ice-cream topping in a squeeze bottle, take the cap off and microwave for a few seconds to make it easier to drizzle,” Carol suggests.
This recipe is:
Quick
Nutritional Analysis: 1-1/2 cups equals 337 calories, 16 g fat (11 g saturated fat), 75 mg cholesterol, 262 mg sodium, 36 g carbohydrate, trace fiber, 9 g protein.
Originally published as Frosty Caramel Cappuccino in Cooking for 2 Winter 2006, p27
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Reviewed on Jan. 20, 2012 by alterry
Loved this recipe. I was surprised at how creamy it tasted. I was unsure about instant coffee but it tasted soooo good. Definitely making this again!!
Reviewed on Mar. 08, 2010 by 1DomesticGoddess
I have made this caramel cappuccino several times, but each time I modified the recipe to my liking. The amount of instant coffee I added was... 3 teasp, and the amount of caramel sauce I used was... 4 tablesp, plus 2 teasp, and when it came to adding the ice cubes, I used 8 cubes (sometimes the cubes were miniature ice cubes). In all, this recipe made 4-1/2 cups, at least mine did. I highly recommend this beverage, and hope others will give this recipe a try. "Thank you" Carol for sharing this recipe. It's a keeper!!
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