8 cups strong, brewed coffee
2 tablespoons superfine sugar
1 pint pareve coffee ice cream or pareve chocolate
½ cup Irish whiskey
Combine the coffee and sugar in a pitcher and whisk to dissolve the sugar. Refrigerate until well chilled. Place ¼ cup of ice cream in the bottom of 8 tall glasses. Pour the chilled coffee and whiskey into each glass and serve with long handled spoons.
Substitute Kahlua, sambuca, ouzo or other liquor for the whiskey to make Iced Mexican or Greek coffee.