Recipe: Damian's Nectar (Iced Coffee)

Damian's Nectar (Iced Coffee)

by Stephanie Zonis

This pretty drink would be a delicious dessert on a warm evening. It's cold, strong coffee, lightly sweetened and spiked with a bit of creme de cacao, then topped with whipped cream. Obviously, this is not one for the kiddies! You'll need two wineglasses for this, each with a seven-ounce capacity. This is simple to prepare, but the coffee must chill thoroughly before the drink is completed. In addition, it must be served immediately after it's prepared.

1 Tbsp. instant coffee granules
1 Tbsp. good-quality chocolate syrup
1/3 c. boiling water
1/2 c. cold water
1/3 c. heavy cream
2 tsp. sifted or strained confectioners' sugar
2 to 4 Tbsp. brown creme de cacao

In small heatproof pitcher or liquid measuring glass of two-cup capacity, combine instant coffee and chocolate syrup. Add boiling water; stir thoroughly to dissolve. Add cold water and stir well. Chill until very cold (you can put this in the freezer temporarily to speed up the chilling, but don't forget about it!).

Meanwhile, in small bowl, combine heavy cream and strained confectioners' sugar. Stir to mix. Chill until needed, chilling beater(s) for the cream simultaneously. Cover bowl loosely if this mixture will chill for more than 20 minutes or so.

When coffee mixture is very cold, stir well to mix. Add creme de cacao to taste and stir well. Divide evenly among wineglasses, then carefully replace in refrigerator to keep cold. At high speed, beat cold cream-sugar with chilled beater(s) just to soft peaks.

Remove filled glasses from refrigerator; gently pour or spoon about half of the whipped cream onto each. Spread cream gently into even layer on top of each glass. Serve at once.

2 servings

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