Recipe courtesy of Mary Sue Milliken and Susan Feniger

Iced Mocha Cappuccino

  • Level: Easy
  • Yield: 1 serving
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1 tablespoon chocolate syrup

1 cup double espresso or very strong coffee, hot

1/4 cup half and half

4 ice cubes


Stir the chocolate syrup into the hot coffee until melted. In a blender, combine the coffee with the half and half and the ice cubes. Blend at high speed for 2 to 3 minutes. Serve immediately in a tall, cold glass.

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