Free Recipe Coffee and Cocoa Bean Cooler
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Coffee and Cocoa Bean Cooler Recipe
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
Coffee and Cocoa Bean Cooler Preparation
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 : webmaster@godiva.com From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini
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