Mocha Blizzard

• 2 cups brewed Kenyan coffee
• 1/2 cup chocolate syrup
• 1 tablespoon dark corn syrup
• 1/2 cup low-fat milk, or more to taste
• 12 ounces ice cubes, about 12

1. Combine the warm coffee with the chocolate syrup and corn syrup.
2. Pour into ice cube tray, and freeze.
3. Put 1 cup of the frozen coffee, 1/4 cup of the milk and 6 ounces of the ice cubes in a blender.
4. Blend until the mixture is a thick, frothy liquid.
5. Pour into a tall glass.
6. Repeat.
7. Serve immediately.

brewed kenyan coffee, chocolate syrup, corn syrup, lowfat milk

Taken from cooking.nytimes.com/recipes/9412 (may not work)