Use fresh-brewed, double-strength, dark-roast coffee in iced drinks to ensure plenty of flavor and aroma when the coffee is diluted. For a greater coffee kick try coffee or mocha ice cream in place of the whipped topping.
1½ cups chilled brewed coffee
1½ cups low-fat chocolate ice cream
¼ cup chocolate syrup
Reduced-fat frozen whipped topping, thawed (optional)
In a blender process the coffee, ice cream, and chocolate syrup. Serve immediately over crushed ice. Top with the whipped topping if desired.
YIELD: 3 CUPS