optional: 1/2 cup (one regular scoop) chocolate ice cream
2 Tbsp chocolate syrup
for serving: fresh whipped cream and a drizzle of chocolate syrup
The day before, make the milk ice cubes by freezing your favorite milk in an ice cube tray, and freezing overnight. Whole milk, coconut milk, or cashew milk (or a mix) are my favorites for the creamiest blended coffees and lattes.
Brew the coffee so that it’s extra strong, set aside to cool to room-temperature, then chill in the refrigerator until ready to use.
Drizzle 1 Tbsp of chocolate syrup into the bottom of two tall glasses. Set aside.
Add the coffee, frozen milk cubes, nutmeg, and chocolate ice cream, if using, to a blender, and blend until smooth. Pour into the two glasses, and use a spoon or straw to swirl the chocolate syrup into the blended mocha.
Top with a swirl of whipped cream and a drizzle of chocolate syrup, as desired. Serve immediately.