Place frozen chocolate milk cubes, cashew/coconut milk, espresso and vanilla in a blender and blend! Use the tamper if you went low on the milk to get things moving. Top with desired toppings and try not to dive in face first.
You can use more or less espresso to fit your desired taste. You can also use more or less milk depending on how thick you want it.
Use a creamy milk for the ultimate creamy flavor, I tried it with both cashew and light canned coconut milk.
Tips to prep ahead:
Freeze chocolate milk ice cubes.
Toast marshmallows by holding them in tongs and using a lighter or stove burner slowly roast until brown.
Nutritional Information is not including the optional toppings