Iced Cappuccino

Iced Cappuccino

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 5  Minutes

Ingredients

  Amount Per Serving % DV *
Calories180
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium50 mg2% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars27 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron0% DV
  Amount Per Serving % DV *
Calories180
Calories from Fat45
Total Fat5 g8% DV
Saturated Fat3 g15% DV
Trans Fat0 g
Cholesterol20 mg7% DV
Sodium50 mg2% DV
Total Carbohydrates32 g11% DV
Dietary Fiber1.0 g4% DV
Sugars27 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron0% DV
  • Ice cubes or crushed ice
  • Ground cinnamon (optional)
  • 2 cups vanilla ice cream
  • 2 cups coffee cold
  • 2/3 cup HERSHEY'S Syrup , chilled
  • Whipped topping (optional)

Directions

  • 1. Place syrup and coffee in blender container; cover and blend on high speed. Add ice cream; cover and blend until smooth.
  • 2. Serve immediately over ice; top with whipped topping and ground cinnamon, if desired. Six 6-oz. servings.
  • LOWER FAT ICED CAPPUCCINO: Follow above directions using reduced fat vanilla ice cream and fat free whipped topping.
Ingredients sitting on a table

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