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Mexican Chocolate |
586 | Beverage |
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Yield/Servings: 2 1/2 cups |
Ingredients: |
1 tbs. instant coffee powder 1/2 tsp. vanilla extract 1/4 tsp. cinnamon 2 cups hot milk 1/2 cup semi-sweet chocolate chips | |
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Instructions: |
Put all ingredients in blender and whip until chips are dissolved. Serve hot. |
| Submitted by: Creative Cooking USA |
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