Ingredients
1/4 cup espresso coffee beans
2 tbsp unsweetened cocoa powder --
1 (nonalkalized)
14 oz can sweetened condensed milk
3 cup water
1 tsp vanilla extract
1 1/2 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
1 1/2 cup crushed ice
1/2 cup dark rum -- (optional)
1 chocolate shavings -- for
1 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.
Recipe By : webmaster@godiva.com
Servings: 8 servings
Coffee & Cocoa Bean Cooler Recipe brought to you by Recipe Ideas
Categories: Bean; Beverages; Coffee
The History of Recipes
It is quite possible to trace the history of written cooking instructions back into antiquity, certainly as far back into recorded history as the ancient Egyptians, and potentially, even further back. Having said that, these, early records were just very simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into Roman times around 25BC a man called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. He tells us how the roman meals were divided into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius also tells us how the Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as basil, mint and dill. Moving on, there are a couple of cookery books dating from the fourteenth century ; a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are not about the curry that we all know today, but instead recipes for the types of food on the menus of the nobility of that period. Later, in the 15th century, the Crusaders brought back a variety of spices and herbs from Arab countries, including spices like parsley and basil. These new culinary innovations caused a torrent in manuscripts on cooking, the majority of which are kept safe in private collections. During the following few centuries, the wealthy families of the West competed to serve the most exotic banquets, and as a consequence, the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, testing, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cooking books were highly popular mostly due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Coffee & Cocoa Bean Cooler recipe.
