Coffee & Cocoa Bean Cooler Recipe

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Coffee & Cocoa Bean Cooler Ingredients

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

Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This Recipe for Coffee & Cocoa Bean Cooler is one of thousands in the Recipes-to-go Drink Cookbook.

Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Coffee & Cocoa Bean Cooler

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Coffee & Cocoa Bean Cooler 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 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

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Coffee & Cocoa Bean Cooler Recipe from the Recipes-To-go.com Drink Recipe Cookbook

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