• ½ pt. milk
• 6 oz. castor sugar
• 2 pt. strong, clear, hot coffee
• a few drops of vanilla essence
• ½ pt. cream

Place the milk and sugar in a saucepan. Bring almost to the boil, add the coffee and vanilla essence, allow to cool. Strain, stir in the cream, and chill until it has the consistency of thick cream. Serve very cold, in tall glasses, and hand castor sugar separately.