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
- Combine the warm coffee with the chocolate syrup and corn syrup.
- Pour into ice cube tray, and freeze.
- Put 1 cup of the frozen coffee, 1/4 cup of the milk and 6 ounces of the ice cubes in a blender.
- Blend until the mixture is a thick, frothy liquid.
- Pour into a tall glass.
- Repeat.
- Serve immediately.
brewed kenyan coffee, chocolate syrup, corn syrup, lowfat milk
Taken from cooking.nytimes.com/recipes/9412 (may not work)