2 cups fat free skim or 1% lowfat milk
3/4 cup brewed espresso or double-strength coffee, preferably dark-roast
2 teaspoons granulated sugar
2 ounces dark or bittersweet chocolate, chopped
The night before, fill an ice-cube tray with milk. Freeze solid. Chill brewed coffee in refrigerator.
Finish in two batches, so the blender won't overflow: place half the milk cubes in the container. Add half the coffee and one teaspoon of the sugar and blend until smooth. Add one ounce chopped chocolate and blend 10 to 30 seconds, until chocolate is well blended. Pour into tall, frosted glasses and repeat with the remaining ingredients.
Makes 2 servings.