- Dissolve the coffee in two tablespoons of boiling water, and leave to cool.
- Toast nuts lightly under the grill.
- Whip the cream well, folding in the coffee mixture and the toasted nuts.
- Pour into glasses, then sprinkle each with brown sugar.
- Let it stand for at least 15 minutes, unrefrigerated, to allow the sugar to mix in with the cream, then serve.
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