2 c. hot strong espresso coffee (can be made with instant)
2 tsp. unsweetened cocoa powder
1/4 c. granulated sugar
1/4 tsp. vanilla
Pinch of ground cinnamon

Mix all ingredients until sugar has completely dissolved. Pour into sectioned ice cube tray and freeze. When frozen, drop cubes into blender. Process 10 seconds, scrape down sides of blender with rubber spatula and process 2 to 3 seconds longer.

Serve immediately or freeze into airtight container up to 1 week. Before serving, refrigerate 10 to 15 minutes until soft enough to spoon. 12 calories per 1/2 cup. Yield: 2 1/2 cups.