• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Coffee and Cocoa Bean Cooler

  • Recipe Submitted by on

Category: Beverages

 Ingredients List

  • 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

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

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

8 Servings.

PREPARATION: 20 minutes plus cooling time.

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