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 : firstname.lastname@example.org
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 114 (45%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 47.4mg||15 %|
|Sodium 78.9mg||3 %|
|Potassium 244.4mg||6 %|
|Total Carbohydrate 30.6g||9 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 30.3g|
|Protein 4.6g||7 %|
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Calories per serving: 251
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