Frozen Kahlua Cappuccino With Espresso Brittle

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   For a fun way to decorate your sundae glasses: Melt the chocolate chips; scrape the melted chocolate into a ziptop bag.

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   Snip off the corner of the bag and drizzle the chocolate onto the inside of the two 10-ounce flared glasses.

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   (Martini glasses make a beautiful presentation for this frozen teat. )

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   To set the chocolate, put the glasses into the freezer for two to three minutes.

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   To make the espresso brittle: Line a cookie sheet with kitchen parchment paper and lightly spray with a nonstick cooking spray.

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   In a medium, heavy-bottomed pot, combine the sugar and the water.

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   Heat the mixture over a high flame; swirling the pot occasionally until it turns a light amber color (similar to caramel) -- DO NOT STIR.

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   Add the crushed espresso beans, swirl them around in the sugar mixture; continue to cook until it turns brown.

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   Remove the pot from the heat.

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    Whisk in the butter and salt, gently.

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    Quickly pour the candy mixture (brittle) onto the prepared cookie sheet; tilt the sheet to get the brittle to flow into a thin, even layer (CAREFUL - IT'S HOT!

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    ).

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    As the brittle cools a-bit, use a metal spatula to spread it into a thinner layer.

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    Let it continue to cool down and harden.

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    Break the brittle into bite-sized shards.

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    To prepare your frozen cappuccinos: Scoop ice cream into a blender; add heavy cream, Kahlua and cinnamon.

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    Blend until smooth.

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    Divide the ice cream mixture in half and pour into the prepared glasses.

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    Garnish with a dollop of whipped cream and shards of the espresso brittle.

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    (Save any leftover espresso brittle in an airtight container for up to 1 week; enjoy with other frozen dessert treats.

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    ).

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    CHEF'S TIP: Kid-Friendly Version - Omit the Kahlua, increase the milk to a 1/4 cup, add a 1/4 cup malted milk powder.

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    CHEF'S TIP: To soften ice cream, place container in the refrigerator for 30 minutes OR until very easy to scoop.

* Per serving · 4 servings · Values may vary.