1/2 c sugar
3 T water
2 c freshly brewed espresso, chilled or very strong coffee, chilled
6 T amaretto liqueur
1 c whole milk or whipping cream, chilled
Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely. Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 T of the sugar syrup and 1 T amaretto into each glass. Stir to blend. Pour the milk or whipping cream into each glass and serve.