A cold, dark, and adult version that's the consistency of a thick hot chocolate.
It earns a triple chocolate classification with the cocoa, chocolate, and chocolate ice cream combination... just to make sure there really is chocolate in it.
Because sometimes it's just what you need.
Based on a recipe by David Lebovitz
1 c milk (whole milk recommended here)
1 rounded T cocoa powder
4 oz bittersweet chocolate (60%), chopped
1 c ice cubes
3 scoops chocolate ice cream
1/4 c Kahlua
1 shot espresso, room temperature
Optional: whipped cream and shaved chocolate for serving
Heat milk and cocoa powder in a small saucepan over low heat until small bubbles appear at the edge of the pan. Remove the pan from the heat and add the chopped chocolate. Let the chocolate and milk mixture sit a minute so the chocolate has a little time to melt, then stir until smooth. Set aside to cool to room temperature.
Place all ingredients in a blender and blend until smooth.
Top with whipped cream and shaved chocolate if desired.