Minted Mocha Smoothie
A recipe from the Sneaky Kitchen

2 tbsp cocoa powder, unsweetened
2 tbsp sugar
1-/2 C strong brewed coffee, preferably espresso or Cuban coffee
few drops of mint flavoring
1 1/2 cups low-fat milk

Mix the cocoa powder & sugar in a saucepan.  Stir in enough coffee to make a paste, then add the rest of the coffee.  Heat just to boiling, stirring frequently.

Cool slightly, add peppermint extract, then pour into ice cube trays or a shallow dish or pan.  Freeze until almost solid.

Place frozen coffee mixture into a blender or food processor.  Add milk & process until smooth.  

For a decadent touch, top with some reduced calorie whipped topping & sprig of fresh mint, slightly crushed to release aroma.