- 4 cups freshly brewed espresso
- 4 tablespoons sugar
- 1 pint heavy cream
- 1/2 cup vanilla-flavored sugar
- 6 fluted glasses, chilled
- 1/2 cup brandy or anisette
Sweeten the coffee with the sugar while it is still hot. Place into 2 ice-cube containers and place the containers in the freezer for several hours or overnight.
Whip the cream to soft peaks. Add the vanilla flavored sugar and beat a few seconds longer, but do not overbeat.
Crush the iced-coffee cubes in an electric crusher and distribute evenly among the chilled glasses. Add 1-tablespoon liqueur to each glass and top with the whipped cream. Serve immediately.