- 1 tablespoon Mexican chocolate
- 1 tablespoon chocolate syrup
- 1 1/2 cups double espresso or very strong coffee, hot
- 1/4 cup half and half
- 4 ice cubes
Stir chocolate and chocolate syrup into hot coffee until melted.
Transfer to a blender, add half and half and ice cubes, and blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.