Here is a dessert recipe from A Treasury of Great Recipes by Mary and Vincent Price.  This recipe comes from the Antigua Casa Sobrino De Botin section in the book.  I know that at least one of our coffee aficionado fan will enjoy this one!

We are great coffee drinkers and take it hot or iced, with caffeine or without — it’s that rich brown taste we love.  Here’s a simply little Spanish dessert that combines after dinner coffee and brandy in one delicious cooling concoction. No freezer should be without it.

Ingredients

• Coffee
• Sugar
• Benedictine

1. Make: 4 cups double-strength coffee.

2. Add: 4 teaspoons sugar and chill.

3. Stir in: 2 tablespoons Benedictine. Pour into freezer tray and freeze for about 1 hour, or until mixture is mushy, but not solid.

4. Beat with rotary beater, or blend, 1 cup at a time, in an electric beater.

Presentation

Spoon into sherbet glasses and serve immediately.

Serves 4