INGREDIENTS

• 1 ¼ cup fresh brewed espresso (I used Nespresso Robusta Uganda pods)
• ¾ cup Irish whiskey (I used Jameson Caskmates Stout Edition)
• ½ cup lightly packed brown sugar (or demerara if you have it)
• lightly whipped cream to top

DIRECTIONS

(1) Brew the espresso, add sugar, and stir until dissolved. Stir in whiskey and pour into a freezer safe baking dish.

(2) Let freeze uncovered for two hours, then scrape/break up the ice crystals with a fork. Cover and let freeze completely, another two hours or overnight. 

(3) Fluff the ice crystals with a fork again before serving. Spoon into bowls and top with lightly whipped cream.