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1
- Take an ibrik (dzezve) coffee pot or saucepan and caramelize 2 heaped teaspoons of granulated sugar on medium fire.
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2
- Measure the spices into a small bowl (1/4 teaspoon freshly ground black pepper, 2 whole cardamom pods, 1/4 teaspoon ground cloves, 1/2 teaspoon ground cinnamon).
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3
- Pour 2 1/2 cups of boiled water over caramelized sugar and bring to boil, then add the spices and slowly boil for 5 minutes.
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4
- Take 1 1/2 heaped teaspoons of finely ground coffee and add it to the boiling water. Quickly mix, remove from heat and leave to to cool down to 40 Celsius (104 Fahrenheit) before chilling in the fridge.
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5
- Slice a watermelon into wedges and cut out 1 cup of 1/2 inch wide cubes removing seeds from each of the cubes (you need 1/2 cup per serving).
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6
- Take 12 ice cubes (up to 1 inch wide) and put 6 in each medium size glass (it should be large enough to hold at least 1 1/2 cup of water). Add 1/2 cup of watermelon cubes per serving.
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7
- For each serving pour 1/4 cup of Baileys or any other cream liqueur and 1 cup of chilled coffee mixture over the ice and watermelon cubes. Baileys will sink to the bottom.
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8
- Use 1 1/4 cup of whipping cream and whip to soft peaks. Take a piping bag (pastry bag) and decorate the prepared iced coffee with half of freshly whipped cream. Decorate with a glace cherry (maraschino cherry), mint leaves and cafe curls to make it even more appealing (you can eat all of this!).
