2 tbsp. instant coffee
2 tbsp. sugar
1/2 c. water
4 c. cold milk
2 tbsp. cold fudge topping for ice cream
Few drops peppermint extract
1/2 c. whipping cream

Dissolve instant coffee and sugar in water. Add milk and peppermint extract. Cover and keep chilled until serving time. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. Gently fold in topping just until swirled through whipped cream to give a marbled pattern. Serve a dollop of fudge marbled whipped cream over each cup of iced coffee. Makes 6 (6 ounce) servings.