1) Mix the espresso powder into the hot coffee, stirring to dissolve.
2) Stir in the remaining ingredients, pour into a covered container, and refrigerate until thoroughly chilled, preferably overnight. Make sure the canister of your ice cream maker is in the freezer, too.
3) Pour the coffee mixture into the canister of your ice cream maker. Freeze for about 10 to 15 minutes, or until the drink is as thick as you like.
4) Serve in tall glasses, with a dollop of whipped cream and sprinkle of cocoa or cinnamon, if desired.
Yield: 2 to 4 servings, depending on size.