Instructions: Make the drink base:
1. Crush the coffee beans coarsely with a rolling pin. In a medium saucepan, combine the crushed coffee beans, cocoa powder, and water. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and simmer for 3 minutes. Add the sweetened condensed milk and stir to combine.

2. Strain the mixture through a fine sieve into a metal bowl set in a larger howl filled with ice water. Discard the coffee beans. Refrigerate the coffee mixture until well chilled, at least 2 hours. The coffee and cocoa bean drink may be brewed and chilled the day before.

Assemble and garnish:
1. In a chilled 4 1/2-quart bowl of a heavy-duty electric mixer fitted with the wire whip attachment, whip the cream, sugar and vanilla at medium-high speed until soft peaks begin to form. Fill a pastry bag fitted with a star tip (such as Ateco #6) with the whipped cream. Refrigerate until ready to use.

2. If desired, stir the rum into the mixture. Divide the mixture in half.

Pour half into a blender container and add 3/4 cup of the crushed ice.

Cover and blend at high speed for 30 seconds. Pour into 4 tall 16-ounce glasses. Repeat with the remaining crushed ice and coffee mixture.

3. Pipe a large rosette of whipped cream to float on top of the brewed coffee and cocoa bean drink. Garnish with the chocolate shavings. Serve immediately.

8 Servings.

PREPARATION: 20 minutes plus cooling time.

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