chlorox If it was solely about drinking temp, then you could just wait.
My understanding is that drinking temp is a secondary concern. The main idea behind this and the Paragon for drip coffee is that volatile aromatics are very quickly lost from the brew (dissolved solids are not - an issue recognised at least 65 years ago) and the temperature drop as the liquid leaves the puck/bed is theorised help to retain otherwise lost volatiles.
Ideally, a comparison should be made between ‘frozen ball’ shots & those left to naturally cool to the same drinking temp, to identify a difference. Or, if you feel/taste that ‘frozen ball’ shots are preferable, just do it & enjoy.
Not sure, but I’m sure I recall some interest in retaining volatiles through temperature after Christian Klatt had some shots analysed after grinding from frozen, following his involvement in the Colonna-Dashwood, Hendon, Leighton, Perger et all paper on grinding from frozen.