Iced Mexican Chocolate Express
c.1997, M.S. Milliken & S. Feniger, all rights reserved
Difficulty: Easy Yield: 1 glass 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 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.
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