1/2 cup powdered chocolate syrup
1/2 cup loaded bourbon
4 cups cold milk
4 teaspoons unsweetened cocoa powder
1 egg
6 fluid ounces espresso coffee
Place powdered chocolate syrup in a freezer bag; return 1/2 cup to medium ice cream maker. Fill bag with milk, stirring until well blended. Pour into freezer bag; seal on top of plastic bag.
Apply cocoa ice cream to top of ice cream cone. Place on freezer assembly. Freeze for 1 hour. Cool slightly, and serve.