Yield
Makes about 3 cups; 2 servings

"It does get hot in Alaska - really - and when it does we like to sit on the deck, sip a cold drink, and enjoy the flowers before the moose eat them," says Marti Bradley of Anchorage. She whizzes up this low-fat drink using leftover breakfast coffee frozen in ice cube trays.

How to Make It

Step 1

Pour 1 1/4 cups coffee into an ice cube tray or trays and freeze until solid, at least 3 hours.

Step 2

To a blender (through opening in lid) or food processor with motor running, add frozen coffee cubes, chocolate syrup, nonfat dried milk, and 1/4 cup cold coffee. Whirl until mixture is a thick slush; if thicker than you like, add a little more cold coffee. Pour into tall glasses.

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