Product Recall:Various Brands of Vegetable Products

Spiked Lemon Cappuccino

Prep time: 5min
Total time: 25min
Serves: 8
3
lemons
1 cup
sugar
250 mL
½ cup
limoncello
125 mL
2 cups
freshly brewed espresso
500 mL
4 cups
milk
1 L
¼ tsp
ground cinnamon
1 mL
Per serving (1/8 recipe):
calories
200
fat
4 g
saturated fat
2.5 g
carbs
38 g
sugar
36 g
protein
4 g
cholestrol
10 mg
sodium
60 mg

Directions

  1. Using a vegetable peeler, carefully peel zest from lemons, avoiding the white pith (the pith is bitter). Combine lemon zest, sugar and 1 cup (250 mL) water in small saucepan; bring to a boil and cook about 5 min., until sugar dissolves and mixture is syrupy. Cool lemon syrup completely. Use immediately or cover and store (keeping lemon zest in mixture) in refrigerator up to 2 weeks.

  2. To make drinks, add 1 tbsp (15 mL) each lemon syrup and limoncello into each of 8 cappuccino cups. Finely chop 1 tsp (5 mL) lemon zest (from syrup); reserve for garnish.

  3. Heat milk in saucepan set over medium heat about 5 min., until steaming. Use a milk frother or whisk to whip until frothy. Divide espresso among the 8 cups; top with frothed milk. Garnish with chopped lemon zest and pinch of cinnamon.