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Frozen Mocha Cooler

Posted by Sarah Wolf, June 11, 2008 at 6:15 PM

Adapted from Boy Meets Grill by Bobby Flay.

Ingredients

6 cups strong hot espresso (about 36 ounces)
1 to 1 1/2 cups sugar, plus 2 tablespoons for the whipped cream
4 tablespoons unsweetened Dutch process cocoa powder
2 cups half-and-half or milk
6 to 8 cups crushed ice
1 cup very cold heavy cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, finely grated

Procedure

1. Place the hot espresso in a medium bowl and sweeten with sugar to taste. Whisk in the cocoa powder until smooth. Add the half-and-half or milk, combine well, and refrigerate until cool, about 1 hour.

2. Place one-fourth of the espresso mixture and one-fourth of the ice in a blender and blend until smooth and thick, adding more ice if necessary. Remove to a bowl and place in the freezer to keep cool. Repeat in batches with the remaining mixture, and add to the mixture in the bowl.

3. Place the heavy cream, 2 tablespoons of sugar, and vanilla extract in a medium bowl and beat to soft peaks with a hand-held mixer.

4. Spoon espresso-chocolate mixture into 8 glass Irish coffee mugs and top with whipped cream and shaved chocolate. Serve with spoons and straws.

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