2 Teaspoons of White Creme de Menthe
21 fluid ounces or 63 centilitres of Milk
3/4 cup of Sugar
1/2 cup of Cocoa Powder (Unsweetened)
1 fluid ounce or 3 centilitres of Milk (To be used later)

Combine creme de menthe, cocoa and sugar in a saucepan and add just enough milk to obtain a smooth paste. Stir in the milk. Heat on low, stirring until the sugar is dissolved and the mixture is warm. Pour in ice cube trays and freeze overnight or for at least 6 hours. When needed, blend with 1 ounce of milk, until thick. Serve in frosted goblets.