Make espresso the day before…lots of shots in a container that you put into the fridge (double strength coffee like that which you brew for iced coffee works too; as does a cold-brew concentrate like what you can make with a Filtron cold brew system).

• In a tall, slender high ball glass add crushed ice (about 1/3of the way).
• In a separate glass,  fill with 2 oz sweetened condensed milk.
• Pour 2-3 oz (depending upon strength you like) over the sweeten condensed milk (you’ll notice the coffee will sit on top as its own layer).
• Stir rapidly with a spoon until well blended.
• Pour over the ice in the other glass.

This is a great dessert unto itself and is awesome after spicy asian meal. You can garnish with either a sprinkle of cinnamon – although a drop of vanilla and/or anise makes for paradise in a cup.