Method
Heat the water in a pan. When just simmering add the coffee. Stir until dissolved. Split the vanilla pod and add to the pan. Simmer for 15 minuets, allowing the flavours to infuse and the liquid to reduce. Remove from the heat. Strain. Pour into a large soup mug. Mix the cream and kahula together. Whisk until thickened. Spoon over the coffee. Garnish with the grated chocolate and brown sugar. Serve with shortbread. Yummy. Oh, and yes Elizabeth it is true, a soup made from coffee.