Put the chocolate in a bowl over simmering water or in the microwave to melt until smooth.
Put the sprinkles in a small bowl or saucer.
Take 4 milkshake style glass and dip them in the chocolate then into the sprinkles to coat the top of each glass. Set aside until needed.
For each shake, put 1-2 teaspoons of instant coffee in the bottom of a milkshake glass and add 30-60 ml hot water to dissolve it, then sweeten to taste with sugar or sweetener of preference.
Put the remaining 4-8 teaspoons instant coffee in a blender and dissolve with a little hot water, add the ice cream and pour over the milk. Blend for 30 seconds – 1 minute until well mixed. You may need to do this in batches depending on the size of your blender.
Fill the prepared glasses with the shake. Spoon the whipped cream over the top and top with macarons.