Stir 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.
c.1998, M.S. Milliken & S. Feniger, all rights reserved
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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