Hungarian Caffe

Brew 1 pint of very strong black coffee and allow it to cool to room temperature, about 10-15 minutes.

In a heatproof bowl, combine the well beaten eggs with 2 tablespoons of sugar, whisking constantly until the mixture is pale and thick.

Slowly pour the cooled strong coffee into the egg and sugar mixture while stirring continuously to prevent curdling.

Add 1 unit of almond extract to the coffee-egg mixture and stir until fully incorporated.

Fill four serving glasses halfway with 1 pint of shaved ice, dividing it evenly among the glasses.

Pour the coffee-egg mixture over the shaved ice in each glass, filling to about three-quarters full.

Top each glass generously with sweetened whipped cream, distributing the 1 cup of cream equally among the four servings.

Serve immediately while the ice is still frozen and the beverage is chilled.