½ tsp. 1 teaspoon ground cinnamon with the Lanka grinder
15 g of powdered sugar
300 ml of milk
160 g of ice cubes
Optional: whipped cream for the topping
Weigh your milk and leave it at room temperature so that it is not ice cold when mixing.
In a bowl, melt the dark chocolate, being careful not to overheat it, then very gradually add the milk at room temperature so as not to freeze the chocolate, while obtaining a warm / cold mixture at the end. .
Once the mixture is well homogeneous, in a blender, put all the ingredients and blend until the ice cubes are finely reduced.
Add whipped cream to your liking and and freshly ground cinnamon with the Lanka Cinnamon Shaker Mill