If your summer is as hot as ours is right now, this would be a perfect ‘cooling down’ treat. Make the day before and enjoy.
- 2 cups milk
- 1/4 cup sugar
- 2 tbsp. espresso powder
- 2 tbsp. cocoa powder (not instant hot chocolate)
- 1 tsp. ground cinnamon
- 1/2 cup coffee cream
- Whipping cream and chocolate shavings for garnish- enough for 6 servings.
In a saucepan, over medium heat, pour the milk and sugar and stir until the milk is steaming hot and the sugar has melted. Remove from the heat.
Add the espresso and cocoa and whisk until completely dissolved. Add the cream and cinnamon and mix well.
Pour this into a 8 inch square dish and place in the freezer. Stir every 20 minutes, all around (including corners) and use a timer. You don’t want crystals forming.
When firm but not too hard, transfer this to a plastic container with a lid and store in the freezer overnight.
Whip the whipping cream until stiff, add 1/2 tsp. chocolate flavouring and place in the refrigerator overnight.
When ready to serve, scoop into chilled dishes and top with whipped cream and chocolate shavings.