Iced Orange Cappuccino - cooking recipe

Ingredients

zest from 1 medium orange, cut into 1/2-inch strips
7 1/2 c. cold water
1 1/2 c. drip grind espresso coffee
3 to 4 Tbsp. NutraSweet Spoonful
3 c. skim milk
light whipped topping
cocoa, ground nutmeg or cinnamon

Preparation

Place orange zest in bottom of coffeepot.
Brew coffee, using cold water and espresso; cool to room temperature.
Strain coffee and discard orange zest.
Stir in NutraSweet Spoonful and milk. Refrigerate until chilled.
Pour cappuccino into chilled tall glasses; spoon small dollop of whipped topping on each.
Sprinkle with cocoa, nutmeg or cinnamon.
Makes 8 servings (about 8 ounces each).