PREPARATION
Combine the chocolate syrup, evaporated milk, vanilla, and ice in a blender and blend until completely smooth
Pour into glasses, and garnish with a dollop of whipped topping or a sprinkling of chocolate shavings if desired.
*Note: For celiac disease, check label on chocolate syrup to ensure it’s gluten-free.
Variations: Mexican Hot Chocolate: Add ¼ teaspoon ground cinnamon.
Peppermint Hot Chocolate: Substitute ¼ teaspoon mint extract or 1/8 teaspoon peppermint extract for the vanilla extract.
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