Java Chill

2 cup fat free skim or 1% lowfat milk
3/4 cup brewed espresso or double-strength coffee, preferably dark-roast
2 tsp granulated sugar
2 oz 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 10-30 seconds, until chocolate is well blended. Pour into tall, frosted glasses and repeat with the remaining ingredients.

Servings: 2
Source: MilkPEP (Milk Processor Education Program)