Put the milk, cream, spices and syrup into a bowl and whisk well together. Chill well. Before serving, whisk again.
To serve, pour into glasses over ice cubes and top with scoops of coffee ice cream.
Mix 350 g (12 oz) soft brown sugar and 125 g (4 oz) unsweetened cocoa.
Add 300 ml (1/2 pt) boiling water, stirring continuously.
Simmer gently for 5 minutes, stirring frequently.
Allow to cool and add 10 ml (2 tsp) vanilla essence. Cover and chill.