Any coffee will work for this beverage, but a darker French roast coffee has a rich, strong flavor that pairs nicely with chocolate. The recipe makes more double-strength coffee than you need; freeze leftover coffee in ice cube trays for iced coffee drinks (or use leftover coffee in Café au Lait Chiffon Pie). Once frozen, coffee cubes can be stored in zip-top plastic bags for up to three months.
3 cups water
1 cup freshly ground French roast coffee
1/4 cup fat-free milk
1/4 cup ice cubes
1 teaspoon unsweetened cocoa
1/2 cup vanilla low-fat frozen yogurt
1/2 teaspoon grated semisweet chocolate
1 tablespoon canned refrigerated light whipped cream (such as Reddi-wip)
1/2 teaspoon chocolate syrup
1 teaspoon sliced almonds, toasted
How to Make It
Brew water and coffee in a coffee maker according to manufacturer's directions. Cover and chill. Reserve 1/4 cup chilled coffee (reserve remaining coffee for another use).
Place 1/4 cup chilled coffee, milk, ice cubes, and cocoa in a blender; process until smooth. Add yogurt and grated chocolate; process until smooth. Pour mixture into a tall glass; top with whipped cream. Drizzle with chocolate syrup, and sprinkle with almonds. Serve immediately.