Prep 10 mins
Cook 0 mins
So easy and so delicious. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1⁄4 cup chocolate syrup (Chocolate Syrup or Hershey's)
- 4 cups hot coffee
- 1⁄2 cup whipping cream
- Mix syrup with the coffee.
- Whip the cream and beat into the coffee mixture.
Had this for my coffee one morning. I made one change and that was using canned whipped cream instead of making it myself. This was a nice flavored coffee. I did add a bit of splenda to it to make it a bit sweeter. Will be doing this again. Made for My 3 Chefs, fall 2009