Café con Leche Syrup
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:About 1 quart, or 8 to 10 servings
- ½cup sugar
- ⅓cup instant espresso granules
- 114-ounce can sweetened condensed milk
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
167 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 32 grams sugars; 3 grams protein; 52 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Combine sugar and 2 cups water in a pot and bring to a boil over high heat, stirring often until sugar is dissolved. Whisk in instant espresso until completely dissolved, pour into bowl, cool to room temperature, then refrigerate. When cool, whisk in condensed milk. Refrigerate until completely chilled, at least 2 hours.
- Step 2
Pour about ½ cup syrup over 1 cup shaved ice. Or, freeze syrup into cubes or a block, then put through the shaver.
Tip
- If you do not have an ice shaver, pour syrup into a metal baking pan and put in freezer. Each hour or so, stir frozen bits and liquid with a sturdy fork, until there is a mix of fine and large ice crystals. If mixture freezes solid, leave at room temperature for 10 to 15 minutes, then scrape and stir again.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
