Pour the espresso into the ice cube tray (overnight). Combine the hot cocoa with the milk in a bowl until well blended. In a blender, combine the espresso ice cubes with milk and chocolate. Blend until smooth. Pour into tall glass and garnish with whipped cream if desired and add caramel or chocolate syrup.
-If it is too sweet, omit the sugar and just add a little at a time to taste.
-You can use caramel syrup instead of sugar (sugar does not dissolve completely and leaves granules).
-You can add regular ice cubes to help make it frostier.
Created by Gladys Minaya, Finance Administrator at Equal Exchange.