Mexican Chocolate Shake with Chipotle and Almond

• 1/2 cup cold whole or lowfat milk (about 4 ounces/125 milliliters)
• 1/4 teaspoon almond extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon chipotle powder or cayenne pepper, or more to taste
• 4 medium scoops vanilla bean or original vanilla ice cream (about 1 pint/12 ounces/340 grams), softened until just melty at the edges
• 4 medium scoops chocolate sorbet (about 1 pint/12 ounces/340 grams), softened until just melty at the edges.

1. Place the milk, almond extract, cinnamon, and chipotle in a blender and blend to mix thoroughly, about 15 seconds.
2. Add the ice cream and sorbet and pulse several times to begin breaking them up.
3. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.
4. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.
5. Pour into a chilled glass or glasses, and serve at once.

cold, almond extract, ground cinnamon, chipotle powder, vanilla bean, chocolate sorbet

Taken from www.cookstr.com/recipes/mexican-chocolate-shake-with-chipotle-and-almond (may not work)