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.
Cooking Light JANUARY 2006
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.
Go to full version of