Daily Chocolate Fix. . .(Iced Mexican Coffee)
ICED MEXICAN COFFEE
1 cup milk
1/4 cup chocolate-flavored syrup
1/4 cup tequila, if desired
2 Tbs sugar
2 Tbs instant coffee granules or crystals
1/2 tsp ground cinnamon
3 cups crushed ice
whipped cream, if desired
cinnamon sticks, if desired
In blender, place all ingredients except ice, whipped cream and cinnamon sticks. Cover; blend on high speed until mixed.
Add ice; cover and blend until slushy. Top individual servings with dollop of whipped cream and cinnamon stick.
TIP: Most home blenders don't handle large ice cubes well. To crush ice cubes, place them in a heavy-duty plastic food storage bag and seal the bag. Place the bag on a cutting board that's covered with a kitchen towel. Crush the cubes with a hammer or rolling pin.
*recipe taken from Pillsbury's 2008 Annual Recipes