Serving Size / Yield
- 1/2 C. + 1 Tbs. sugar
- 6 C. brewed, strong hot coffee
- 3/4 C. heavy cream
- 1 Tbs. fruit brandy
Stir 1/2 C. sugar into hot coffee to dissolve. Pour into freezer trays and freeze until icy, about 1 1/2 hours. Stir and break up ice crystals with a form. Freeze until firm, 2.5 hours later. In a medium bowl, whip cream with 1 Tbs. sugar until soft peaks form. Stir in brandy. Serve drink immediately. Top with cream.