Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Iced Mexican Chocolate Express
- Level: Easy
- Yield: 1 glass
Ingredients
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.
