They make a blended coffee, chocolate, banana, and cinnamon drink like this at the Gypsy Den in Costa Mesa, CA. I lived next door in college, in an off-campus apartment. My roommates were three of the coolest girls I (still) know.

One of them is getting married(!) in October. The tomboy girl drummer science major, of course. 

I’m definitely going to need one of these before trying on any bridesmaid dresses.

Banana Mochas
(just like at the Gypsy Den)
Serves two.

1.5 bananas, broken into chunks, frozen
1 c. milk
8 oz. ice
2-3 tsp. espresso powder
2-3 TB chocolate sauce (see below)
2 big shakes of cinnamon

If you have an espresso machine (lucky!), I’m guessing it’s 2 shots per drink. Combine ingredients in a blender. Blend, shake, repeat until thick and creamy. If it’s too thick, add a little more milk.

Basic Chocolate Sauce
(adapted from David Lebovitz)
Makes about 2 cups.

1 c. water
3/4 c. agave or honey
3/4 c. cocoa powder
2 oz. semisweet or bittersweet chocolate, chopped
a pinch of salt

Note: The original recipe calls for 1/2 a cup of sugar and 1/2 a cup of liquid sweetener, but for blended coffee drink purposes, I make mine with just the agave or honey. (In other words, too much sugar + caffeine makes me crazy.)

Whisk the water, sugar, honey or agave, cocoa powder, and salt together in a pot set over medium heat. Bring just to a boil. Remove from heat, stir in the chocolate. Let stand until room temperature (the sauce will thicken).