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Iced Mexican Chocolate Express

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch how to make this recipe.

Iced Mexican Chocolate Express

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Level: Easy

Yield: 1 glass

Level: Easy

Yield: 1 glass

Ingredients

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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

Directions

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.

c.1997, M.S. Milliken & S. Feniger, all rights reserved

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