>From the Food Network website...
Iced Mexican Chocolate Express
c.1997, M.S. Milliken & S. Feniger, all rights reserved
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.
Rhonda G in Missouri
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