Recipe courtesy of Mary Sue Milliken and Susan Feniger

Iced Mexican Chocolate Express

  • Level: Easy
  • Yield: 1 glass
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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


  1. Stir chocolate and chocolate syrup into hot coffee until melted.
  2. 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.
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