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
- 1 Tbsp. good-quality
- 1/3 cup boiling water
- 1/2 cup cold water
- 1/3 cup heavy cream
- 2 tsp. sifted or strained
- 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
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.
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
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!
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