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Yield
Serves : 8

How to Make It

Step 1    

In a medium saucepan, combine the milk with 1 cup of the sugar and stir over moderate heat until the sugar dissolves. Pour the milk into a large bowl and let cool to room temperature. Add the vanilla and refrigerate until chilled. Freeze the ice milk in an ice cream maker according to the manufacturer's instructions.

Step 2    

In a medium saucepan, boil the espresso with the remaining 1 cup of sugar over moderately high heat until reduced to about 1 1/2 cups, about 10 minutes. Pour the syrup into a bowl and let cool to room temperature.

Step 3    

Scoop the ice milk into Champagne flutes and drizzle with espresso syrup. Garnish each serving with a dollop of whipped cream and a pinch of cinnamon

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