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Cover: Loco for cocoa

23Mar 12

Mocha Slushy Punch

Mocha Slushy Punch

In my opinion, Christopher Columbus’ most important discovery was chocolate. OK, he had to discover the Americas to find it, and that was great too, but chocolate was the best thing he ever did. Before then, it was the dark and secretive preserve of the Central Americans and one of their gods in particular, Quetzalcoatl, who is usually represented as a serpent-like figure with plumes. The ancient guardians of chocolate (or ‘xocolatl’, as it was known) revered it as a source of strength and wealth – and how right they were! It is both energy-giving and worth masses on the stock market! It has evolved into a vastly more sophisticated and varied product than Columbus could have dreamed, especially while he was drinking the bitter watery concoction that passed for drinking chocolate in those days! Columbus is known to have drunk chocolate, but it was his compatriot, Hernan Cortez who brought it back to Europe in the early 16th century. I bet they would have loved to have sampled my Mocha Slushy Punch.

Try this as a dessert idea after a filling dinner when you think there won’t be much room for heavy pudding – it goes down a treat!  I use Baileys, but you could just as easily use whisky or rum for a delicious alternative. You could also create some great non-alcoholic versions or use a similar recipe for a cool iced mocha.

Ingredients

  • 1L of freshly brewed coffee, well chilled
  • 1 small pot whipping cream (200ml)
  • 1L tub choc ice cream
  • 60ml Baileys
  • Chocolate syrup to drizzle on top

Preparation guidelines:

  1. Make the coffee in advance and put in the fridge to chill.
  2. Whip the cream until really firm.
  3. Put the chilled coffee into a big bowl.
  4. Add around half of the ice cream and mix in until slushy.
  5. Add your Baileys or other drink/flavouring.
  6. Mix in the rest of the ice cream, pour into tall glasses, add the whipped cream and sprinkle with the chocolate flakes.
  7. Serve immediately.

Note:  Serve immediately in tall glasses with long spoons. Keep super-chilled if it’s going to be more than 5 mins before you serve, to preserve the slushy texture.

Time:    10 mins plus a couple of hours to chill the fresh coffee

Cocoa Treats:    4 generous servings

 

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One comment

  1. What a fantastic idea!

    Reply

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