Tipsy Iced Chocolate

A small whisk works best to avoid lumps; if needed, warm the milk briefly to dissolve the cocoa, then let it cool again.

Pre-chilled glasses keep the ice cream firmer and the iced chocolate nicely cold.

For a non-alcoholic version, use chocolate syrup or an extra portion of cocoa milk instead.

Garnish with chocolate shavings, a dollop of whipped cream, or a dusting of cocoa.