Prep 10 mins
Cook 1 min
This was created for ZWT8. Time does not include the time chill the coffee the previous day/night. For the licorice stick, use a high-quality licorice that isn't as sweet as U.S. licorice (preferably something from Great Britain or Australia).
- 1 cup brewed chocolate dessert coffee
- 1⁄2 cup thawed Cool Whip
- 1⁄4 cup caramel coffee creamer, chilled (liquid)
- 1 drop dark molasses
- 1⁄4 cup seltzer water, chilled
- 1 stick dark licorice
- At least 10 hours before you want to serve this, brew 8 oz. of strong chocolate-dessert coffee. Chill it. This would be best if made 24 hours in advance as it will bring out the chocolate flavor.
- Mix liquid caramel creamer with 1 drop of dark molasses. Mix well. Fold in the thawed Cool Whip.
- Put the coffee in a pilsner glass. Carefully spoon on the creamer mixture. Do not mix.
- Put the seltzer into something that will allow you to pour a very fine thin stream of it quickly (e.g., a measuring cup with a lip). Put the seltzer in the middle of the drink, pouring it as finely yet quickly as you can. It should lift and sparkle the whole drink. Do not mix.
- Put the licorice stick in; use it as a straw to drink the liquid if desired.
Nice chocolate taste, with a delicious caramel-flavored whipped topping and a little fizz. I made chocolate dessert coffee by making some Starbucks Verona coffee and then adding a tablespoon of Bailey's Hot Fudge Sauce - Employee Directions, a decadent fudge sauce. The caramel cream was very light and the drop of molasses did little to darken it; after adding the Cool Whip, it was very light indeed, but the taste was exquisite. After biting off the ends of my black licorice, I was able to sip the chocolate coffee, but the creamy layer wouldn't draw through my licorice straw. After enjoying this dessert, I was quite full. Made for ZWT8.