Prepare Coffee, p. 36, any way you wish, using:
2-1/2 to 3 tablespoons coffee to 3/4 cup water.
Chill it or pour it hot over cubed ice in tall glasses.
You may sweeten the drink with: Sugar or Sugar Syrup, see page 48, to taste.
Stir in cream or top with Whipped cream or vanilla ice cream.
Wine Pairing(s)
Paul And Hugo De Villiers 'Hugo's Hill' Cape Vintage
Jackson-Triggs Reserve Vidal Icewine
Noah Muscat
Icewine Eiswein
Girard 'Sam's Cuvee' Cabernet Sauvignon
Rashi Clara Semi Sweet White
Domaine de la Vougeraie Les Evocelles
Oliver Camelot Mead
Vall Llach Idus
"1919" Caberenet Sauvignon 2005
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