Almond Cappuccino

2 quarts brewed coffee
4 cups evaporated skim milk
1/2 cup packed brown sugar
1 tablespoon vanilla extract
1 teaspoon almond extract

In a large saucepan, combine coffee, milk and sugar. Cook on medium high heat, stirring occasionally until mixture begins to boil. Remove from heat and add extracts. Serve hot.

Yield: 16 (6 ounce) servings