Espresso Ice Shake

Stir espresso (still warm) with vanilla sugar and cocoa powder in a small bowl until smooth.

Let the mixture cool briefly so it won't produce too much condensation in the freezer.

Put the espresso mixture into the freezer for about 4 hours, stirring well from time to time until a creamy espresso ice base forms.

Place the glasses in the freezer during the last 10 minutes.

Put the espresso ice base, vanilla ice cream and whole milk into the blender and blend briefly until creamy.

Pour into the ice-cold glasses and serve immediately with a straw.