1/2 litre sweetened coffee-double strength and freshly brewed
200 ml milk
dash of rum/ coffee liqueur
4 scoops ice-cream
dusting of icing sugar
Freeze a tray of ice-cubes with some of the coffee brew.
Blend the remainder with milk, nutmeg and rum until frothy.
Pour the coffee over the ice-cubes and finish with ice cream and a dusting of cocoa.