3/4 cup Espresso Coffee
1/4 cup Sugar
1 cup Milk
1/2 cup Dark Chocolate Syrup
pinch Xantham Gum
4 cup Ice
Whipped Cream for topping
Drizzle Chocolate Syrup for topping
While still hot, pour into the blender
Add sugar and mix until dissolved.
Add milk, chocolate syrup, and xantham gum and mix another minute.
Place in refrigerator for 30 minutes to cool.Add ice to blender and blend on high until smooth.
Pour into glasses.
Top each glass with whipped cream.