Recipe - Coffee And Cocoa Bean Cooler

One fourth cup Espresso Coffee Beans
2 tablespoon Unsweetened Cocoa Powder
(nonalkalized)
14 ounce Can Sweetened Condensed Milk
3 cup Water
1 teaspoon Vanilla Extract
1 One half cup Heavy Cream
2 tablespoon Granulated Sugar
1 teaspoon Vanilla Extract
1 One half cup Crushed Ice
One half cup 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 mediumhigh 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 1/2quart bowl of a heavyduty electric mixer fitted with
the wire whip attachment, whip the cream, sugar and vanilla at mediumhigh
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 Three fourths cup of the crushed ice.
Cover and blend at high speed for 30 seconds. Pour into 4 tall 16ounce
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.

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