1/4 cup espresso coffee beans
2 tbsp unsweetened cocoa powder --
1 (nonalkalized)
14 oz can sweetened condensed milk
3 cup water
1 tsp vanilla extract
1 1/2 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
1 1/2 cup crushed ice
1/2 cup dark rum -- (optional)
1 chocolate shavings -- for
1 garnish
A Recipe for
Coffee & Cocoa Bean Cooler
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This Recipe for Coffee & Cocoa Bean Cooler is one of thousands in the Recipes-to-go Drink Cookbook.
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This is a recipe for Coffee & Cocoa Bean Cooler from the recipe cookbook of Recipes-to-go (Drink)
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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 cocktail 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
Serves: 8
Coffee & Cocoa Bean Cooler Recipe brought to you by Recipes To-Go