1c of good cocoa powder( Pernigotti)
1/2tsp. Vanilla extract
1/4 tsp. cinnamon( I would only use a pinch here)
1/4 tsp. salt
1/2c brewed espresso OR 2tsp espresso powder dissolved in 1/2 c boiling water
1Tbsp coffee liquor ( I used Tia Maria)
In a saucepan, combine the sugar, cocoa, vanilla ,cinnamon and salt. Stir in 4 c water and espresso.cook over low heat until all I gradients are dissolved. Place in two plastic containers and refrigerate until very cold.Pour one of the containers into an ice cream machine.