Cappuccino Sundaes


  • ½ cup of strong brewed coffee.
  • ½ cup of whipping cream.
  • ¼ cup of firmly packed golden brown sugar and 2 tablespoons of firmly packed golden brown sugar.
  • ¼ teaspoon of ground cinnamon.
  • 8 ½ oz of semisweet chocolate, chopped.
  • 3 pints of coffee frozen yogurt or ice cream.
  • ¾ cup of chopped Almond Roca or Heath Bar.

  • In a heavy small saucepan, combine the coffee, whipping cream, sugar and cinnamon.
  • Bring to simmer, stirring until the sugar has dissolved.
  • Remove from heat, then add the chopped chocolate and stir until melted and smooth.
  • Cover and refrigerate until chilled (can be made up to one day in advance).
  • Rewarm over low heat, stirring constantly.
  • Scoop frozen yogurt into bowls.
  • Top with sauce.
  • Sprinkle with chopped candy bar.

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