Preparation
- Brew the coffee extra strong and leave to cool completely, ideally in the fridge.
- Whip the cream with the vanilla sugar until stiff.
- Put two scoops of vanilla ice cream into each of four tall glasses and drizzle with a teaspoon of chocolate syrup.
- Carefully pour in the cold coffee and top with the whipped cream.
- Sprinkle with chocolate shavings if you like and serve immediately with a straw and a spoon, before the ice cream melts.
Drink with it
Cream liqueur · excellent match
Amaretto, coffee liqueur or Irish cream, 2 cl as a shot in the coffee
Iced coffee with a shot is a classic: coffee and almond liqueurs extend the roasted note, while a cream liqueur picks up the whipped cream.
Aged rum · good match
Dark, aged rum, 2 cl in the coffee as in a Pharisäer
Caramel and vanilla notes from the cask sit close to vanilla ice cream and coffee; the combination of rum, coffee and cream is known from the Pharisäer.
Drinking rum neat: how to get to know a bottlingFortified wine · good match
Pedro Ximénez sherry, chilled, in a small glass alongside
Raisin, mocha and caramel notes of the sweet sherry suit coffee and vanilla ice cream; its sweetness is a match for that of the ice cream.
Port wine: understanding Ruby, Tawny, and VintageMellow whisky · good match
Bourbon or a mild malt from a bourbon cask, neat with a splash of water
Vanilla and toffee from the cask pick up the ice cream and cream, and the roasted aromas of the coffee get an echo.
Whisky with food: cheese, chocolate, and savory dishes
Why it pairs well
Rum in coffee with cream is known from the Pharisäer; Pedro Ximénez alongside is unusual, but shares mocha and raisin notes with the coffee.