You'll need a pot of coffee (4-5 cups), 3-4 tablespoons superfine sugar (to your liking), 1/4 cup heavy cream, and 1 shot amaretto/kahlua.
Brew the coffee, stir in the sugar, and allow it to get cold (30-40 minutes).
Pour it into a baking pan (or two), making sure that it's less than half an inch deep- any deeper and it won't freeze properly.
Every hour for 4-5 hours scrape the frozen coffee with a spatula to break it up, then pat it down into place and stick it back in the freezer- it will start to resemble sno-cone ice.
Five minutes before serving, whip the cream with a sprinkling of sugar and the shot of liquor until stiff peaks form. Pile the iced coffee into tall glasses and top with a dollop of whipped cream. Voila! After-dinner coffee for summer nights.
Brew the coffee, stir in the sugar, and allow it to get cold (30-40 minutes).
Pour it into a baking pan (or two), making sure that it's less than half an inch deep- any deeper and it won't freeze properly.
Every hour for 4-5 hours scrape the frozen coffee with a spatula to break it up, then pat it down into place and stick it back in the freezer- it will start to resemble sno-cone ice.
Five minutes before serving, whip the cream with a sprinkling of sugar and the shot of liquor until stiff peaks form. Pile the iced coffee into tall glasses and top with a dollop of whipped cream. Voila! After-dinner coffee for summer nights.
Eat well,
Amanda
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