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Let the flavors fuse

Viennese Coffee Recipe

Want to serve something special during Easter? This Viennese coffee recipe will be something unique that everyone will enjoy. A coffee with whipped cream, good chocolate and sprinkled cinnamon. What’s not to like? The cream and chocolate contribute just enough flavor and sweetness to the coffee, and the cinnamon-dusted whipped cream makes it a treat for every special occasion. This recipe is bound to please your guest and you can get creative with the toppings. Use clear, glass cups to serve your viennese coffee and smear the inside of your cup with a bit of chocolate syrup to make it look like a show-stopping treat.

Prep time: 5 minutes

Cooking time: 5 minutes

Serves: 8

Ingredients

  • 3 single shots (90 ml) of hot L’OR espresso coffee
    for example L'OR Espresso Fortissimo or L'OR Espresso Splendente
  • ¾ cup boiling water
  • ½ cup of heavy whipping cream
  • 8 oz of chopped good quality chocolate
  • ½ cup whipped cream or fresh cream for whipping
  • Ground cinnamon

Preparation

  1. Simmer ½ cup of cream in a large saucepan. Reduce heat to low.
  2. Add the chopped chocolate and stir until melted and smooth.
  3. Gradually pour the hot coffee in and add the water. You can add in a little sugar if desired.
  4. In a separate bowl, whisk up the whipped cream until stiff peaks form and set aside.
  5. Pour the viennese coffee mixture into cups. Top with whipped cream to form a layer on top.
  6. Sprinkle with cinnamon powder and serve immediately.

What is a Viennese coffee?

Vienna coffee is the name of a popular cream-based coffee. It contains espresso, chocolate and whipped cream. Traditionally, it is served in a glass and topped with whipped cream.

 

Where does Vienna coffee originally come from? 

Legend says that coffee was introduced to Vienna, from the Turkish after their second attack in 1683. The city was liberated after several months of siege thanks to information provided by Franz Georg Kolschitzky, a young polish nobleman. As a reward, he received 500 bags of coffee abandoned by the enemy camp. Kolschitzky experimented with the turkish coffee, but the Viennese didn’t like the taste. So he decided to filter his coffee, and sweetened it with milk and sugar. It became an immediate success. The rituals he created around coffee drinking, like playing music and reading newspapers are still followed today.

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