Raspberry-Cappuccino Smoothy

This is one of my all-time favorites, well, since last summer anyway, when "two groovy American chicks" presented me with a great smoothy recipe book. I tweaked the Raspberry Cappuccino Smoothy recipe a little and here you go: this smoothy can be pretty much anything: breakfast, coffee break, mid-afternoon power-boost, dessert after a delicious meal, your late-night craving, ...anything!

Ingredients (to serve 2):

1/2 cup milk (cold)
1/4 cup espresso (cold) or
1 1/2 tablespoon instant coffee dissolved in 1/4 cup of water (cold)
2 tablespoons chocolate syrup
1 1/3 cups vanilla ice-cream
1 cup raspberries, frozen

Tip: For an extra raspberry kick, I always add 1/4 cup raspberry sorbet as the last ingredient.

Preparation (about 3 minutes):

1. Combine the milk, espresso, and chocolate syrup in a blender.

2. Add the raspberries and blend until smooth.

3. Add the vanilla ice-cream and blend until smooth.

Pour into two chilled smoothy glasses and ... enjoy!