Brew double-strength coffee. Fill tall glasses with ice cubes and slowly pour in hot coffee. Serve with cream and sugar, if desired.
Wine Pairing(s)
Julian James Talijancich White Solero
Chambers 'Rosewood' Muscadelle Rutherglen
Harveys Bristol Cream
Meier's #33 Cream Sherry
Robertson Almond Grove 'Noble Late Harvest'
Meier's Tawny Port
Georgian Royal Khvanchkara
Susana Balbo Malbec
Ernst Bretz Spatburgunder Rose Eiswein
Ste. Chapelle 'Reserve Series' Ice Wine Riesling
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