2 T fat free chocoate syrup
2 1/8 t instant espresso granules or instant coffee granules, divided
1 1/2 c vanilla soy ice cream
1/2 low fat plain soy milk
Combine syrup and 1/8 t espresso granules in a small bowl stirring well.
Using spoon drizzle half of the syrup mixture around the inside rim of 2 small narrow glasses
Combine remaining 2 t espresso granules, ice cream, & milk in blender.
Process until smooth
Pour 1 cup mixture in each glass