Iced Java-Chocolate Espresso

INGREDIENTS:

· ½ cup milk
· 2 shots espresso (or ½ cup DCD Chocolate Fudge Coffee made very strong)
· 2 Tbsp. DCD Merlot Fudge Sauce
· 4 Tbsp. DCD Truffle Fudge Hot Chocolate Mix
· 1 1/2 cups ice cubes
· ½ cup prepared whipped topping, plus more for garnish

DIRECTIONS:

1. In an electric blender, pour in milk, espresso, Fudge Sauce, Hot Chocolate Mix, ice cubes and whipped topping, in that order.
2. Blend for approximately 30 to 60 seconds.
3. Pour into 2 cups and serve with a dollop of whipped topping.

Yield: 2 servings

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