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Coffee & Cocoa Bean Cooler

Coffee & Cocoa Bean Cooler recipe image
This Coffee & Cocoa Bean Cooler is the ultimate refreshing treat, blending deep espresso notes with rich unsweetened cocoa. The drink base is simmered to extract maximum flavor, then strained and chilled for a smooth, clean taste. Topped with a cloud of sweetened whipped cream and a splash of dark rum (optional), it offers a luxurious texture that balances bold bitterness with creamy sweetness. Ideal for brunches, summer gatherings, or as a decadent afternoon pick-me-up, this beverage turns simple pantry staples into a caf&# 195;©-quality experience. Serve over crushed ice for the best effect.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 21.7
Dietary: Gluten-free, Vegetarian
Description
This Coffee & Cocoa Bean Cooler is the ultimate refreshing treat, blending deep espresso notes with rich unsweetened cocoa. The drink base is simmered to extract maximum flavor, then strained and chilled for a smooth, clean taste. Topped with a cloud of sweetened whipped cream and a splash of dark rum (optional), it offers a luxurious texture that balances bold bitterness with creamy sweetness. Ideal for brunches, summer gatherings, or as a decadent afternoon pick-me-up, this beverage turns simple pantry staples into a caf&# 195;©-quality experience. Serve over crushed ice for the best effect.
Ingredients
  • 1/4 cup Espresso Coffee Beans
  • 2 tablespoon Unsweetened Cocoa Powder --
Directions
  1. 1
    Coarsely crush the espresso coffee beans using a rolling pin or mortar and pestle.
  2. 2
    In a medium saucepan, combine the crushed coffee beans, unsweetened cocoa powder, and 3 cups of water.
  3. 3
    Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
  4. 4
    Reduce the heat to low and simmer for 3 minutes to infuse the flavors.
  5. 5
    Stir in the sweetened condensed milk until fully dissolved.
  6. 6
    Strain the mixture through a fine-mesh sieve into a metal bowl set in an ice bath to cool quickly.
  7. 7
    Discard the solid coffee beans and cocoa residue.
  8. 8
    Refrigerate the coffee-cocoa mixture until well chilled, at least 2 hours.
  9. 9
    In a chilled mixing bowl, whip heavy cream, granulated sugar, and vanilla extract until soft peaks form.
  10. 10
    Transfer the whipped cream to a pastry bag fitted with a star tip and refrigerate.
  11. 11
    If desired, stir the dark rum into the chilled coffee mixture.
  12. 12
    Divide the coffee mixture in half.
  13. 13
    Blend half of the coffee mixture with 3/4 cup of crushed ice on high speed for 30 seconds.
  14. 14
    Pour the blended mixture into four tall glasses.
  15. 15
    Repeat the blending process with the remaining coffee mixture and ice.
  16. 16
    Pipe a large rosette of whipped cream onto each glass.
  17. 17
    Garnish with chocolate shavings and serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 21.7kcal
% Daily Value *
Total Fat 1.1g2%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 5.4g2%
Dietary Fiber 2.9g12%
Sugars 0.6g
Protein 1.8g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: iced coffee, chocolate drink, summer beverage, espresso cooler, cocoa coffee, rum cocktail, whipped cream, refreshing drink, cafe style, iced mocha, coffee recipe, chocolate cooler
Read it online: https://www.chefs-mate.com/recipe/coffee-cocoa-bean-cooler/