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  Coffee & cocoa bean cooler
 
Yield: 8 Servings
 
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 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. Recipe By : webmaster@godiva.com

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