Although it is not wrong to take these medications, they are rarely our first line of attack against personal suffering. Instead, we should first consider that God can bless us through our suffering, and we might also weigh the possibility that psychiatric medications could numb us to the refining benefits of suffering. There is a worthwhile point here. Although it may sound strange or even unloving to those who don’t share a biblical position, there can be real benefits from having our faith tested and strengthened through trials.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Alcohol, Beverages, Company, Godiva, New (to be	8	Servings

INGREDIENTS

1/4	c	Espresso Coffee Beans
2	tb	Unsweetened Cocoa Powder —
		(nonalkalized)
14	oz	Can Sweetened Condensed Milk
3	c	Water
1	ts	Vanilla Extract
1 1/2	c	Heavy Cream
2	tb	Granulated Sugar
1	ts	Vanilla Extract
1 1/2	c	Crushed Ice
1/2	c	Dark Rum — (optional)
		Chocolate Shavings — for
		Garnish
	8	Servings.

INSTRUCTIONS

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.
PREPARATION: 20 minutes plus cooling time.
Recipe By     : webmaster@godiva.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“You’re never too young for God”