- 12 shots espresso (from 1 large Moka Pot; preferably Italian brand coffees, such as Lavazza)
- Sugar, to taste
- Ice cubes
Add hot coffee to a large bowl. Sprinkle in sugar and whisk until sugar dissolves. Fill a large bowl with ice and place the bowl with the coffee over top. Stir to chill slightly. Add ice to a cocktail shaker and add coffee and shake well until chilled and foamy. Pour into small glass coffee cup and serve immediately. Whatever coffee is left in the shaker, add back to the bowl so the ice won't dilute it. Save any leftovers in a glass canister in the fridge.