1.Stir coffee, sugar, cinnamon and the water in a small saucepan over medium heat, without boiling, until coffee and sugar dissolve. Bring to the boil. Remove from heat; stand, covered, 10 minutes. Discard cinnamon stick.
2.Return coffee syrup to the boil. Remove from heat; stir in liqueur and half the grated chocolate.
3.Scoop ice-cream into four ½-cup (125ml) serving glasses; sprinkle with remaining chocolate. Pour hot coffee syrup over ice-cream. Serve coffee shots immediately.
We used Tia Maria for this recipe, but you can use your favourite coffee-flavoured liqueur.Note