Chocolate Mint Tingle

My favorite dessert:

CHOCO-MINT TINGLE SHAKE
by Josh Blackwelder

Serves 4.

1/2 cup Dutch-processed cocoa (we like Ghirardelli unsweetened cocoa, or Callebaut)
1/4 cup sugar
1 cup milk
24 cubes frozen whole milk (freeze 4 cups milk in ice cube trays)
10 to 15 peppermint discs (20 to 30 ounces)

Heat unfrozen milk and sugar over medium heat. Whisk in cocoa until dissolved. Pour chocolate mixture in blender. Add milk ice cubes and pulse blender until cubes are all blended up. Add peppermint candy and run blender on high for 5 seconds or until candy is finely chopped. Divide among four 12-oz. glasses. Serve immediately.

Note: use a high-powered blender like a Blendtec or Vitamix for best results. We burned out a few cheap blenders making these before we finally got a real workhorse.

Another (less important) note: This has a lot less fat and less sugar than the average chocolate shake made with icecream, and costs less to make too.

p.s. I would post a picture but am having trouble with the blog...can't seem to get the "add a picture" function to work. Maybe later when someone a little more tech-savvy gets home from work.