1 1/2 - 2teaspoonshoney or pure maple syrupoptional, adjust to desired sweetness
1/2teaspoonpure almond extract
1cupice cubes(about 8 to 10 cubes)
In a blender, combine the cooled espresso, almond milk, honey or maple and almond extract. Blend on high speed for 15 seconds. Add ice, cover and blend until smooth. Serve immediately.
If you'd like, try freezing any extra espresso in an ice cube tray. Use two espresso ice cubes in addition to the ice in this recipe. One ice cube is about one tablespoon. Two espresso ice cubes will equal one shot of espresso.Using Silk Unsweetened Vanilla Almond Milk in place of traditional skim milk in this recipe, saves over 40 calories, 9 grams of sugar, and provides more Vitamins B-12 and E and more calcium.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com