JUNE 1999

Chocolate Syrup

Damian's Nectar

PB-and-Banana Chocolate Milkshake

Ice Cream Pie

Pots de Creme

Sweet Spot


Damian's Nectar

Tips: A pretty drink that would be a wonderful dessert on a warm evening, this is cold, strong coffee spiked with creme de cacao, then topped with whipped cream. Definitely not for the kids! You'll need two wine glasses, each with a seven-ounce capacity. This is easy, but note that the coffee must be well-chilled before the drink is completed. This must be served immediately upon completion.

  • 1 Tbsp. instant coffee granules
  • 1 Tbsp. good-quality chocolate syrup
  • 1/3 cup boiling water
  • 1/2 cup cold water
  • 1/3 cup heavy cream
  • 2 tsp. sifted or strained confectioners' sugar
  • 2 to 4 Tbsp. brown creme de cacao

In small heatproof pitcher or two-cup capacity liquid measuring cup, place coffee granules and chocolate syrup. Add boiling water; stir thoroughly to dissolve. Stir in cold water, then chill until very cold (you can put this in the freezer for a short time to speed up the chilling, but don't forget about it!).

Meanwhile, in small bowl, combine heavy cream and strained confectioners' sugar. Stir to mix. Chill until needed, chilling beater(s) for the cream as well. Cover the cream-sugar mixture loosely if it chills for more than 20 minutes.

When coffee mixture is very cold, stir well to blend. Add creme de cacao to taste and mix well. Divide evenly among wine glasses, then carefully place in refrigerator to keep cold.

Beat cold cream-sugar mixture at high speed with chilled beater(s) just to soft peaks. Remove filled glasses from refrigerator. By large spoonfuls, divide cream evenly and gently among glasses. Spread cream carefully into an even layer on top of each glass. Serve immediately!

2 servings

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