Add ½ cup soy milk to a mug and microwave it for 40 seconds. Whisk in the cocoa powder, cinnamon, and espresso powder until smooth. This “blooms” the cocoa to make it more potent and aromatic.
Add the cocoa paste mixture, the remaining ½ cup cold soy milk, ice cream, oreos, chocolate chips, and vanilla to a blender. Blend on high for 1-2 mins until smooth and creamy.
Coat glass w chocolate syrup and top with optional whipped cream/crushed oreo for decoration. Enjoy!