Trying to stay up till midnight on New Years Eve can sometimes be a challenge. Especially as you get older. Don’t get me wrong, it’s not like Jena and I are having dinner at four o’clock or going to bed at eight. We can still stay up well past midnight. Usually working on editing LRL photos or writing articles. lol. However, add kids to the mix, which Jena will find out very quickly, and your desire to stay up late drinking till bartime goes down dramatically. This year I have additional motivation to stay up till midnight to bring in the new year, so I thought I might need an ending recipe to add a fuel to everyone’s tank to cap off our black and white themed party month.
What better way to do that than with a coffee based adult beverage to ignite the boosters. Especially after eating that libido enhancing vanilla custard from yesterdays Vanilla Custard article. Actually, there’s vanilla, chocolate, and booze in this recipe, so look out, love may definitely be in the air after this one! This recipe combines strong coffee, a little brandy, vanilla extract, and an alcoholic beverage called Rum Chata, which is all the rage with the ladies these days. It’s like drinking a chai latte with booze. Very tasty on it’s own.
Since I am all about pushing the limits a little and adding something unique to a recipe, what better way to do that than by serving the shooter in a chocolate cordial cup and adding a small amount of cookie butter to the bottom as a hidden treat. But wait, there’s more! what if we put a toasted marshmallow half on top? Now we’re talking. For those of you unfamiliar with either chocolate cups, or cookie butter, they are both products available at the grocery store. The chocolate cups are a little harder to find, but this time of the year are more easily found at gourmet grocery stores.
Cookie butter is like the best invention since maybe the chocolate bar. It’s creamy like peanut butter, but it tastes like cookies. I’ve literally sat in front of the T.V. with a jar and a spoon and didn’t stop till over half the jar was gone. I don’t endorse this by the way. It’s no way to start the new year. Both of these items are made by a compay called Roland, which makes gourmet food products. If you are feeling ambitious, you can make chocolate shooter cups by forming pieces of aluminum foil over the bottom of glass shot glasses, then swirling melted dark chocolate on the inside. Let them dry upside down in the refrigerator until hard, then peel off the foil. Pipe about two teaspoons of cookie butter in the bottom of each chocolate cup by spooning the cookie butter into a one quart resealable plastic bag with the tip cut off. Pour the coffee Rum Chata mixture on top and top with the toasted marshmallow half. It may give you, your partner, or your guests that extra lift to keep you going tomorrow. Be careful though, if you have too many, it may just put you down for the night. Jena and I would like to thank all of our fans both old and new for supporting us in 2014. It is your enthusiasm that keeps us going, so tell your friends about us. We are excited about 2015, and have lots of exciting articles and incredible photos to share with you. May your new year be a healthy and happy one and may you be surrounded with yummy food. Until next year, remember to cook with love and live to cook.
Java Rum Chata Chocolate Shooters
- 8 ozs. coffee prepared and refrigerated
- 8 ozs. Rum Chata liquor
- 2 ozs. brandy
- 1 tsp. pure vanilla extract
- 1/2 c. prepared cookie butter
- 12 ea. prepared chocolate cookie cups
- 6 whole marshmallows cut in half
- In a medium bowl, combine coffee, Rum Chata and vanilla until well blended. Refrigerate until ready to serve.
- Spoon cookie butter into a small resealable freezer bag. Seal, removing as much air as possible. Cut one tip from a corner of the bag, then pipe about two teaspoons into the bottom of each chocolate cup.
- Pour coffee mixture into each cup, filling to 3/4 full.
- spray a small baking sheet lined with foil with non-stick spray. Place marshmallow halves cut side down on the baking sheet.
- Broil on top rack until tops are a deep brown. Place one half on top of each glass and serve.