December

December

August 4, 2013

FROZEN COFFEE....RETAIL THERAPY



Speak to me of food.......images of happy occasions from the past, of dear familiar faces and voices that echo of laughter. One remembers those tables, grand and laden with delicious casseroles and desserts, where tales were exchanged that made up the history of our lives. Saturday shopping and lunches at Kennington's department store, then shoe shopping at Gus Mayer's and Camilles! Those were our times with Mother.....times of youth, joy and simpler times.....now absent , but so blessed.



ESTELLE'S FROZEN COFFEE
1/4 lb ground coffee
2 qt filtered water
1 (14–oz) can sweetened condensed milk
1 cup heavy cream
1 cup whole milk
3 Tbsp unsweetened cocoa powder
Whipped cream
Chocolate sauce

To brew the coffee, add the water and coffee to a 4-qt glass bowl. Cover and refrigerate overnight. Strain the coffee by ladling it through a cheesecloth-lined fine mesh strainer. Freeze half of the coffee in ice cube trays. Refrigerate the rest of the coffee.


To make chocolate coffee creamer, add the condensed milk, heavy cream, milk, and cocoa powder into a medium saucepan. Whisk the ingredients together over medium heat until it begins to steam, stirring occasionally. Cool and store in refrigerator.
To finish the drink, combine six frozen coffee cubes, 1/2 cup coffee, and 1/2 cup chocolate creamer into a blender. Blend for about 30 second or until smooth. Pour the mixture into a glass, top with whipped cream, and a drizzle of chocolate sauce.

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