Starbucks Mocha Frappucino
6 cups double-strength brewed dark roast coffee
2/3 cup unsweetened cocoa powder
2 cups nonfat milk
Cocoa powder, for garnish
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 well to dissolve. Cover and chill.
When the ice cubes have frozen, transfer them to a zip-top bag and crush them.
Fill 4 glasses with the crushed ice and divide the coffee-cocoa mixture evenly among them. Dust the top of each glass with cocoa powder.