I experimented until I came up with a replica of my favorite coffeehouse drink. Served in a fancy glass with a maraschino cherry on top, it's an impressive beverage.
- 2 tablespoons instant coffee granules
- 1 tablespoon hot water
- 2 cups 2% milk
- 2 tablespoons brown sugar
- 1/8 teaspoon almond extract
- 1 cup vanilla ice cream
- In a small pitcher, dissolve coffee granules in hot water. Add the milk, brown sugar and extract. Place a scoop of ice cream in each of two chilled glasses; pour coffee mixture over top. Yield: 2 servings.
Originally published as Coffee Almond Floats in Reminisce February/March 2011, p52
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