frozen bailey’s mochaccino

2 servings

8 oz (1 cup) milk
2 teaspoons each: cocoa, granulated sugar, instant coffee granules, water (might need a little more water)
Tiny pinch salt
4 oz (1/2 cup) Bailey’s liqueur, store bought or homemade (Ann Campbell’s homemade recipe below)
½ teaspoon vanilla extract
2 cups crushed ice (cubes will work, pulse them first if possible)
Whipped cream for garnish
Grated dark chocolate for garnish

Heat milk in a small saucepan over medium flame until very warm; don’t boil.
Meanwhile, in a large measuring cup, whisk or stir together the cocoa, sugar, instant coffee, water, and salt until smooth. Add a bit more water if needed to make mixture a smooth paste.
When milk is warm, pour over the cocoa mixture and whisk or stir together until smooth. Taste and adjust mixture to suit your taste if needed. You might like it sweeter or with more coffee, for instance. Pour the Bailey’s into the warm mocha and let cool to room temperature – or refrigerate for an hour or so. Stir in vanilla extract.
Add the ice and the cooled Bailey’s-cocoa mixture to the carafe of a blender. Blend until smoothly puréed. Divide between two wine glasses; garnish each with whipped cream. Grate a little chocolate over the top.