Tips: How about an indulgent little
something that combines dessert and after-dinner coffee? This is
a quick-to-make blender dessert, definitely on the sweet side, that
is really a thick, adult milkshake. Use the best coffee ice cream
you can find. And be sure to use brown crème de cacao, as
the white variety yields a drink with a far less pleasing color.
There are a great many ways to vary this, as you might expect.
For instance, if you like things less sweet, omit the chocolate
syrup entirely and add another 2 Tbsp. of milk. You can mix liqueurs
here, too, using, perhaps, hazelnut or orange for part of the crème
de cacao. Work quickly while making this, and serve it immediately
once it’s done.
Yield: About 2-1/3 cups; 4 servings
- 2 Tbsp. good-quality chocolate syrup
- 2 Tbsp. cold milk
- 1/2 cup brown crème de cacao
- 1 pint good-quality coffee ice cream, slightly softened
- Lightly sweetened whipped cream
- Shaved or grated semisweet OR bittersweet chocolate
In small cup, combine chocolate syrup and milk. Stir well to blend
thoroughly. Add to crème de cacao.
Place slightly softened ice cream by large spoonfuls into blender
container. Add crème de cacao mixture. Cover blender; blend
at highest speed until mixture is completely smooth (if you have
trouble getting this to blend at first, “pulse” the
blender on-and-off several times).
Quickly pour into 4 mugs or punch cups. Garnish with whipped
cream and chocolate shavings; serve immediately!
©Stephanie Zonis provides the above information
to anyone, but retains copyright on all text. This means that
you may not: distribute the text to others without the express
written permission of Stephanie Zonis; "mirror" or include
this information on your own server or documents without my permission;
modify or re-use the text on this system. You MAY: print copies
of the information for your own personal use; store the files
on your own computer for your personal use only; reference hypertext
documents on this server from your own documents.