![Crenshaw Soup](/https/cooking.nytimes.com/assets/recipe-generic/9.png?width=1280&quality=75&auto=webp)
Crenshaw Soup
Molly O'Neill
5 ratings with an average rating of 2 out of 5 stars
5
20 minutes, plus refrigeration
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Combine the warm coffee with the chocolate syrup and corn syrup. Pour into ice cube tray, and freeze.
Put 1 cup of the frozen coffee, ¼ cup of the milk and 6 ounces of the ice cubes in a blender. Blend until the mixture is a thick, frothy liquid. Pour into a tall glass. Repeat. Serve immediately.
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