Ingrédiénts
- 2 cups milk (I uséd 1%)
- 3 cups icé
- 3 (.75-1 oz) pkgs hot cocoa packéts (dépénding on thé brand, théy vary in ouncés. Look for this rangé, which is typical for powdéréd hot cocoa packéts)
- 2 tsp Niélsén-Masséy Puré Chocolaté Éxtract
- 1 tsp Niélsén-Masséy Madagascar Bourbon Vanilla Éxtract or Tahitian Vanilla Éxtract
- Whippéd créam
- Chocolaté syrup
Instructions
- In a largé bléndér, blénd togéthér thé milk, icé, hot cocoa packéts, chocolaté and vanilla éxtracts on high spééd until bléndéd and smooth, about 1 minuté.
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