Breakfast Snow Cone

coffee-snow-cone-vertical--crdt lara ferroniThis frosty breakfast snow cone created by Melissa Yen of Jo Snow is in high demand on hot summer days, thanks to a strong dose of espresso.

7 oz. spiced syrup
4 oz. espresso or strong coffee, chilled (cold brew concentrate works well)
Sweetened condensed milk
Shaved ice

Combine the syrup and espresso. Place the shaved ice in small cups or dishes, tamping down to fill halfway, then drizzle the spiced coffee syrup on the ice to saturate. Top with more shaved ice, to overfill the cups, then drizzle with more syrup and top with sweetened condensed milk. Serves 6.

Spiced Syrup: In a medium pot, combine 1 cup of water, 3–4 cinnamon sticks, 6 cloves, ¼ tsp. of allspice, ⅛ tsp. of nutmeg, ½ cup of granulated sugar and ½ cup of dark brown sugar. Bring to a boil, then reduce the heat, cover and simmer for 30 minutes. Strain out the solids and let the syrup cool to room temperature.

Melissa Yen, Jo Snow, Chicago