Photo: Toby Scott
Dissolve the sugar in the coffee and cool to room temperature, stirring occasionally. It will cool much faster if it’s in a wide jug or bowl.
Melt the chocolate with the instant coffee powder in a heatproof bowl over gently simmering water. Use a spoon to drizzle some of the melted mocha chocolate around the rim of 2 latte glasses or tall tumblers. Add the coconut oil to the rest of the mocha chocolate and stir until smooth.
Pour the coffee into a cocktail shaker, then add a few ice cubes and shake until chilled. Put a scoop of ice cream into each glass, then pour in the cold coffee with ice cubes. Add another scoop of ice cream on top, then drizzle with the mocha chocolate sauce. Top with the Crunchie crumbs and pieces and serve immediately.