- Total time 20 minutes
- Portion size 4 servings
Combine sugar and 11⁄2 tbsp cocoa powder in bowl large enough to fit rims of glasses. Place 1⁄4 cup milk in another bowl the same size. Turn glasses upside down and dip rims in milk, then in cocoa mixture. Turn right-side up; set aside.
Purée remaining milk and cocoa powder, ice cream and espresso in blender until smooth.
In medium bowl, using electric mixer on medium speed, beat cream until soft peaks form, 2 to 3 minutes; gradually add icing sugar and vanilla. Increase speed to medium- high; continue beating until stiff peaks form, 2 to 3 minutes.
Carefully pour mixture into prepared glasses, avoiding dipped rim. Top with whipped cream and chocolate syrup (if using).
For a happy hour adult version, add a splash of rum before whipped cream and chocolate syrup.
Nutritional facts PER SERVING: about
- Fibre 4 g
- Sodium 215 mg
- Protein 12 g
- Calories 735
- Total fat 44 g
- Cholesterol 155 mg
- Saturated fat 28 g
- Total carbohydrate 73 g