Forget about making coffee like you're brewing beer for a frat party. This is German brewed coffee, to be enjoyed at any time of the day.
- 1 measure of Kirsch
- 4 measures of double-strength black coffee
- brown sugar to taste
- thick double cream
- Warm some goblets, put 1 measure of the Kirsch in each glass and add 5 ml (1 level tsp) sugar. Pour in black coffee to within 2.5 cm (1 in) of the brim and stir to dissolve the sugar. Fill to the brim with chilled double cream, poured over the back of a spoon, and allow to stand for a few minutes.
- drink the coffee through the layer of cream