Iced Orange Cappuccino

Iced Orange Cappuccino

Makes 8 Servings


Zest from 1 medium orange, cut into 1/2-inch strips
1-1/2 cups drip grind espresso coffee
3 cups skim milk
Cocoa, ground nutmeg or cinnamon
7-1/2 cups cold water
3 to 4 tablespoons NutraSweet® Spoonful™
Light whipped topping


Yield: Makes 8 servings (about 8 ounces each)

Place orange zest in bottom of coffee pot. Brew coffee, using cold water and espresso; cool to room temperature. Strain coffee and discard orange zest; stir in NutraSweet® Spoonful™ and milk. Refrigerate until chilled.

Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each and sprinkle with cocoa, nutmeg or cinnamon.

NOTE: Cappuccino can be frozen in ice cube trays; the cubes can be used with cappuccino so it will not be diluted. Also, the ice cubes can be processed in a blender to make cappuccino slush.

Nutritional Information

Calories: 45
Protein: 3 g
Carbohydrates: 7 g
Fat-total: <1 g

Items of Interest

February 23, 2017 Drinks