Ingredients:

  • 2 cups brewed espresso or strong coffee, cooled (475 mL)
  • 1/2 cup whole milk (120 mL) or non-dairy milk of choice
  • 1/4 cup chocolate syrup (60 mL)
  • 1/4 cup granulated sugar (50 g), optional for sweetness
  • 1 cup heavy cream (240 mL)
  • 1 teaspoon vanilla extract (5 mL)
  • Whipped cream (optional)
  • Chocolate shavings (optional)
  • Cocoa powder for dusting (optional)

Instructions:

  1. Brew the espresso or strong coffee, then let it cool to room temperature.
  2. In a blender, combine cooled coffee, milk, chocolate syrup, and sugar. Blend until well mixed.
  3. If using ice cubes, freeze additional coffee in an ice cube tray for a stronger flavor (optional).
  4. Pour the blended mixture into a shallow dish and place it in the freezer for about 30 minutes, or until it begins to set.
  5. In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form.
  6. Scrape the partially frozen coffee mixture into the blender, then add the whipped cream. Blend until smooth and creamy.
  7. Portion into serving glasses and top with whipped cream, chocolate shavings, or a dusting of cocoa powder if desired.