Black Bottom Special

40 ml  de xarope de chocolate (Chocolate syrup)
50 ml de sorvete de crema (vanilla ice cream)
100 ml de leite (milk)
50 ml de café espresso forte (strong espresso coffee)

Misturar o sorvete com o xarope de chocolate. Misture-se rapidamente em leite e café.misture bem. Decorrar com chocolate evaporado raspado, se desejado.

Servir em copo Highball

Into each of 4-6 chilled 8 or 10 ounce glasses, spoon 3 tablespoon of the chocolate syrup. Stir ice cream to soften slightly; quickly blend in milk and coffee. Pour mixture over syrup in glasses. Trim with shaved unsweetened chocolate, if desired. Serve to highball