Mexican mocha float

Yield: 6 Servings

Measure Ingredient
2.00 teaspoon ; hot water
3½ cup Milk
⅓ cup Chocolate syrup
2.00 tablespoon Sugar
½ teaspoon Ground cinnamon
1.00 Vanilla ice cream

Advance preparation: Dissolve instant coffee in the hot water; add milk, chocolate syrup, sugar, and cinnamon. Stir to blend. Chill.

Before serving: Beat with rotary beater till foamy. Place two scoops of ice cream in each of 6 glasses; fill with milk mixture. Serves 6.

Source: BH&G Snacks and Appetizers.

Shared and MM by Judi M. Phelps, (JUPHELPS) Delphi, (G.PHELPS1) Genie.

Internet: Judiphelps@..., Judi.Phelps@... or Juphelps@...

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