Rich iced coffee drink

- Take an ibrik (dzezve) coffee pot and caramelize 3 heaped teaspoons of granulated sugar on medium fire.
- 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)
- 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.
- Take 1 1/2 heaped teaspoons of finely ground coffee and add it to a boiled water. Quickly mix and leave to to cool down to 40 Celsius (104 Fahrenheit) before chilling in the fridge.
- Slice a water melon 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).
- Take 12 ice cubes (up to 1 inch wide) and put 6 in each medium size glass (it should hold at least 1 1/2 cup of water). Add 1/2 cup of water melon cubes per serving.
- For each serving pour 1/4 cup of Baileys or any other cream liqueur and 1 cup of chilled coffee over the ice and water melon cubes. Baileys will sink to the bottom.
- Use 1 1/4 cup of whipping cream and whip to soft peaks. Once whipped split equally to be used for two glasses.
- 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!).