1 cup Espresso, chilled
1 oz. Tia Maria
2 oz. Brandy
1 tbs. Brown Sugar
1 small scoop Vanilla Ice-Cream
Stir together Espresso, Tia Maria, Brandy and Brown Sugar well, until sugar dissolves.
Top up with vanilla ice-cream.
If you wish to serve the Cona Coffee Cup hot, do not chill the espresso.
Top the cup with whipped cream.
Sprinkle the top with chocolate powder if desired.