Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Coffee Milk
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- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 271
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 213 mg
Walk into any café or grocery store in Rhode Island, and you’ll likely find coffee milk, the official state beverage. It used to be offered in elementary schools, just like chocolate milk! Locals make it by adding a glug of store-bought coffee syrup to milk, but you can get the same taste at home with this DIY version.
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 271
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 0 g
- Sugar
- 45 g
- Protein
- 7 g
- Cholesterol
- 23 mg
- Sodium
- 213 mg
Ingredients
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Directions
- Make the coffee syrup: Combine the coffee, sugar, vanilla and salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the sugar dissolves and the syrup is reduced by half, 12 to 15 minutes. (You should have about 1/2 cup syrup.) Let cool completely.
- Divide the milk between 2 glasses and stir 1/4 cup coffee syrup into each.
