Coffee and cocoa bean cooler
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Coffee and cocoa bean cooler
  Coffee    Cocoa    Alcohol    Beverages    Beans  
Last updated 6/12/2012 1:17:12 AM. Recipe ID 47463. Report a problem with this recipe.
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      Title: Coffee and cocoa bean cooler
 Categories: Alcohol, Beverages, Company, Godiva, New (to be
      Yield: 8 Servings
    1/4 c  Espresso Coffee Beans
      2 tb Unsweetened Cocoa Powder --
     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
  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
  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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Recipe ID 47463 (Apr 03, 2005)

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