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Spiced Coffee and Cream Sipper
Chill: 4 hrs to 24 hrs
Cook: 3 mins
Stand: 3 mins
Ingredients
- 1 tablespoon whole cardamom pods or 8 inches stick cinnamon
- 8 to 10 whole cloves
- 2 cups water
- 1/4 cup finely ground Sumatra coffee, such as Mandheling, Lintong or Gayo Mountain or Hawaii Kona
- 1 quart coffee, chocolate, cinnamon or vanilla ice cream (4 cups)
- Sweetened whipped cream, chocolate-covered espresso beans, milk chocolate curls, and/or unsweetened cocoa powder
Directions
1. For the spiced coffee:Place cardamom pods or cinnamon sticks and whole cloves in a small resealable plastic bag; seal bag. Use the flat side of a meat mallet or the bottom of a heavy skillet to break the spices into small pieces. In a medium saucepan, combine the crushed spices and water. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Add the finely ground coffee. Bring back boiling; remove from heat. Cover; steep for 3 minutes at room temperature.
2. Set a very fine mesh wire sieve over a 2-cup glass measuring cup. Strain the mixture through the sieve; discard the grounds and spices. Thoroughly rinse the sieve under running water. Set the sieve over another 2-cup glass measuring cup. Strain the mixture again; discard the grounds. Cool to room temperature. Cover; chill for 4 to 24 hours. Stir before using.
3. In a blender or food processor, combine half of the ice cream and half of the spiced coffee. Cover and blend or process until almost smooth. Pour into chilled, tall milkshake-style glasses. Repeat with remaining ice cream and spiced coffee.
4. To serve, garnish each serving with a dollop of whipped cream, a chocolate-covered espresso bean, some milk chocolate curls and/or a sprinkle of unsweetened cocoa powder. Makes 4 (10-ounce) servings.
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Variation:
Mocha-Cacao Coolers:
Prepare as above except add 2 to 4 tablespoons bourbon, 2 to 4 tablespoons rum and 2 to 4 tablespoons creme be cacao or coffee liqueur to the spiced coffee after chilling.
