>From the Food Network website...


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.
Rhonda G in Missouri


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