1¼ cups (300) ml water
3 tsp Jacobs freeze dried instant coffee
2 tbsp (30 ml) whiskey
2 tsp (brown) sugar
100 - 150 ml whipping cream
Lightly whip the cream (very soft peaks).
Rinse 2 cups with hot water. Put 1 tsp of sugar and 1 tbsp of whiskey into each cup and stir until sugar dissolves.
Boil 300 ml water and stir in the coffee. Then pour it into each cup. Let stand for a few minutes and add very lightly whipped cream on top of each cup.
© JDE 2019