INGREDIENTS

INSTRUCTIONS

Make the drink base:  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. 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:  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. 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. 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

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Nutrition (calculated from recipe ingredients)
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Calories: 323
Calories From Fat: 116
Total Fat: 13.3g
Cholesterol: 47.6mg
Sodium: 77.6mg
Potassium: 415.6mg
Carbohydrates: 40.9g
Fiber: 4.1g
Sugar: 30.4g
Protein: 6.1g