Coffee Snow Cream

1. 1

   In a small saucepan, bring the sugar and water to a simmer, over low heat, stirring until the sugar is dissolved.

2. 2

   Stir the espresso powder into the hot syrup until dissolved. Whisk in the vanilla and condensed milk and chill before using.

3. 3

   To serve, mound 2 cups of fresh clean snow or finely ground ice in each serving bowl. Drizzle with 1/4 cup coffee syrup and serve immediately.

4. 4

   Cook's Note: Coffee syrup will keep, covered, in the refrigerator for 1 week.

* Per serving · 4 servings · Values may vary.

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