- 2 cups coffee, brewed and cooled to room temperature
- 3 tablespoons chocolate syrup or cocoa powder
- 2 cups whole milk (could use almond for non-dairy version)
- 2 teaspoons Imperial Sugar Extra Fine Granulated Sugar
- 2 cups ice
- Place all ingredients in a blender and blend until smooth.
- Pour into glasses and serve.
- Top with crème Chantilly and a drizzle of chocolate syrup or caramel sauce, if desired.
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