Instructions:
 

Place the cocoa & sugar in a saucepan.  Slowly add the boiling water and hot coffee (mixing all the time) until all lumps have dissolved, then add the Coconut milk.  Gently heat for 2-3 minutes on a hob - do not boil to ensure a smooth flavour.

Allow the mixture to cool completely and add the chopped almonds, vanilla essence & alcohol and stir until combined.

Pour into a plastic container, complete with lid and freeze for 2 hours, then stir thoroughly, re-freeze for a further 2 hours.   Stir again and then freeze for a final two hours or until required.

This is best used within 2 weeks of making to retain flavour.

You can use this recipe in an ice-cream maker