Side Pannel
Coffee and Cocoa Bean Cooler
Coffee and Cocoa Bean Cooler
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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.
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