Coffee & cocoa bean cooler
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Espresso Coffee Beans |
| 2 | tablespoons | Unsweetened Cocoa Powder -- |
| (nonalkalized) | ||
| 14 | ounces | Can Sweetened Condensed Milk |
| 3 | cups | Water |
| 1 | teaspoon | Vanilla Extract |
| 1½ | cup | Heavy Cream |
| 2 | tablespoons | Granulated Sugar |
| 1 | teaspoon | Vanilla Extract |
| 1½ | cup | Crushed Ice |
| ½ | cup | Dark Rum -- (optional) |
| Chocolate Shavings -- for | ||
| Garnish | ||
| 8 | Servings. | |
Directions
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 4½-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 ¾ 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.
PREPARATION: 20 minutes plus cooling time.
Recipe By : webmaster@...