4 1/2 C. strong brewed coffee
3/4 C. chocolate syrup
2 1/2 C. milk
frozen nondairy whipped topping, thawed
Cool coffee to room temperature. Stir in syrup and milk, mixing well with a spoon or whisk. Chill. Serve over ice with a dollop of whipped topping.
Picnic Basket From Kim of Kim's Whim