---------- Recipe via Meal-Master (tm) v8.04
Title: COFFEE AND COCOA BEAN COOLER
Categories: Alcohol, Beverages, Company, Godiva, New (to be
Yield: 8 servings
1/4 c Espresso Coffee Beans
2 tb Unsweetened Cocoa Powder --
(nonalkalized)
14 oz Can Sweetened Condensed Milk
3 c Water
1 ts Vanilla Extract
1 1/2 c Heavy Cream
2 tb Granulated Sugar
1 ts Vanilla Extract
1 1/2 c Crushed Ice
1/2 c Dark Rum -- (optional)
Chocolate Shavings -- for
Garnish
Make the drink base:
1. Crush the coffee beans coarsely with a rolling pin.
In a medium saucepan, combine the crushed coffee
beans, cocoa powder, and water. Bring to a boil over
medium-high heat, stirring occasionally. Reduce the
heat to low and simmer for 3 minutes. Add the
sweetened condensed milk and stir to combine.
2. Strain the mixture through a fine sieve into a
metal bowl set in a larger howl filled with ice water.
Discard the coffee beans. Refrigerate the coffee
mixture until well chilled, at least 2 hours. The
coffee and cocoa bean drink may be brewed and chilled
the day before.
Assemble and garnish:
1. In a chilled 4 1/2-quart bowl of a heavy-duty
electric mixer fitted with the wire whip attachment,
whip the cream, sugar and vanilla at medium-high speed
until soft peaks begin to form. Fill a pastry bag
fitted with a star tip (such as Ateco #6) with the
whipped cream. Refrigerate until ready to use.
2. If desired, stir the rum into the mixture. Divide
the mixture in half. Pour half into a blender
container and add 3/4 cup of the crushed ice. Cover
and blend at high speed for 30 seconds. Pour into 4
tall 16-ounce glasses. Repeat with the remaining
crushed ice and coffee mixture.
3. Pipe a large rosette of whipped cream to float on
top of the brewed coffee and cocoa bean drink. Garnish
with the chocolate shavings. Serve immediately.
8 Servings.
PREPARATION: 20 minutes plus cooling time.
Recipe By :
[email protected]
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