Combine coffee, agave nectar, lemon zest, Kahlua, and Rodelle Vanilla Extract in KitchenAid® 5-Speed Diamond Blender.
Blend on low speed for 10 seconds.
Pour ingredients into two ice cube trays. Cover with plastic wrap and place on level surface in freezer overnight.
In two batches, place frozen mixture cubes in blender and chop until slushy consistency. Maintain ice crystals.
Scoop crystals into glasses or serving dishes and top with slightly sweetened whip cream (if desired) and a dusting of Rodelle Gourmet Baking Cocoa for garnish.
