Directions

1. Put 1 shot per mold of espresso into 4 molds.
2. Pour 2% milk into molds up to the fill line. It should be about 1/2 cup (125 ml) per mold. Freeze molds for 12 to 24 hours.
3. This can be made the day before. Open can of room temperature dulce de leche. Pour 1/2 cup into a bowl and thin out with 1/2 cup (125 ml) of evaporated milk. You can use other milks but just make sure the consistency is runny. Stir together. This should be able to drizzle and sink down the sides of ice. This is your sweetener.
4. This recipe does not require tempering. Shave espresso ice into a glass or bowl of your choice. Pour 2 Tbsp. (25 ml) or more (depending on how sweet you want your cappuccino) of dulce de leche mix over ice and top with 3 to 4 chocolate covered coffee beans or 1 1/2 tsp. (1.5 g) grated coffee chocolate bar.
5. Tips: Chocolate covered coffee beans are beans that have been toasted and are easier to crunch. This adds an indulgent sweetness and texture to your shave ice. It is normal for the dulce de leche to flatten out the ice a little.