In a blender, pour 2 (3-ounce) shots espresso, 1/8 cup coffee creamer, 3 to 4 pieces large ChocNut, and 16 ounces ice cubes; blend until smooth.
To serve, swirl chocolate syrup in the inside of 2 glasses. Pour coffee-ChocNut mixture into glasses. Garnish with whipped cream and crushed ChocNut, cookies, or cinnamon powder, if desired.
Serves 2. Recipe by Boyds Coffee.