6 cups double-strength freshly-brewed dark roast coffee
2/3 cup unsweetened cocoa powder, plus additional for garnish
2 cups nonfat milk
Fill ice cube trays with half of the brewed coffee and place in the freezer.
In a bowl, combine the remaining brewed coffee, cocoa powder and milk and stir to dissolve the cocoa. Cover and chill.
When the ice cubes have frozen, transfer them to a kitchen towel and, using a hammer or mallet, crush the cubes.
Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them.
Dust the top with cocoa powder and serve.