3/4 cup espresso base (see below) or very, very strong coffee - cooled
2 Tablespoons cocoa powder
1 teaspon vanilla extract
1/4 cup heavy cream
Splenda or Stevia to taste
Xantham gum (amount depends on how thick you want it)
Place coffee base, cocoa powder, vanilla, and sweetener in blender and blend for about 30 seconds. Taste to see if itís sweet enough. Add more sweetener if needed. Start blending again and add ice a little at a time starting with one handful. I use cocktail ice which is already in smaller pieces. The amount of ice will really vary depending on the temperature of ingredients, etc. Stop the blender as needed to check. Add more ice if not thick enough and blend until fairly smooth.
Once itís fairly smooth, add about 1/4 tsp xantham gum while the blender is moving. Give it a minute or so and then check. If itís not thick enough, turn it back on and add another 1/8 - 1/4 tsp xantham gum and blend for another minute. If you keep adding, it would eventually get as thick as pudding so be careful. If this happens, use a little water and more ice to thin it out some. And make sure you wait for a minute or two before adding more xantham gum. It has a slightly delayed reaction but as soon as it gets dispersed, it thickens VERY well.
Once itís at the consistency you like, add the cream and blend for only a few seconds. It should make enough for 2, 8-10 oz. servings. Carbs are 5 per serving NOT COUNTING SWEETENER. The total carbs will depend on what sweetener you use.
Pour into a nice glass and top with whipped cream. Best when enjoyed through a straw!
For added richness, put some whipped cream in the bottom of the glass AND on top and then mix in. It comes out like a milkshake!
For the Espresso Base -
To make a strong espresso style base, put 1 cup finely ground espresso beans (freshly ground is best, you get the most flavor punch that way) and 2 cups hot water in a French press (or just use a bowl to let it steep) and let it sit for about 2 hours. Press and pour into a container. Or, if using the bowl, strain through a fine mesh strainer/cheesecloth. We keep ours in an old DaVinci bottle and store in the frig. We make a fresh batch every Sunday and it keeps all week.