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Viennese Coffee Recipe

Looking for a special coffee treat for the Easter season? Our recipe for Vienna coffee is a luxurious taste experience that’s sure to please friends and family alike. Who could resist coffee with a touch of delicious chocolate, topped with whipped cream and sprinkled with cinnamon? Chocolate and cream give the coffee the perfect touch of rich sweetness while the whipped cream sprinkled with cinnamon give it that special flair. Your guests will love this recipe and there are lots of ways to use your own creativity. Serve your Viennese coffee in transparent, glass cups with a dollop of chocolate syrup drizzled on the sides of the glass to give it a deluxe touch.

Prep time: 5 minutes

Cooking time: 5 minutes

Serves: 8


  • 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 double cream
  • ½ cup whipped cream or fresh cream for whipping
  • 8 oz high-quality chocolate, chopped
  • Ground cinnamon


  1. Bring ½ cup of double cream to a simmer in a medium saucepan. Reduce heat.
  2. Add chopped chocolate, whisk gently until mixture is smooth and chocolate completely melted.
  3. Pour the hot coffee in slowly, then add the water. If you prefer sweeter coffee, add a bit of sugar.
  4. Use prepared whipped cream or, in a separate bowl, whip fresh cream until firm.
  5. Divide the Viennese coffee over 8 cups. Spoon the whipped cream over the top in a nice layer.
  6. Dust the whipped cream with cinnamon powder and serve straight away.

Viennese coffee: what is it?

This delicious, creamy coffee, which combines espresso with chocolate and is topped with whipped cream, is known as Viennese or Vienna coffee. It’s traditionally served in a transparent glass and the whipped cream is dusted with powdered cinnamon.

What is the origin of Vienna coffee? 

The story goes that after the second Turkish attack on Vienna the besieging force was defeated in 1683 with the help of a Polish nobleman, Franz Georg Kolschitzky. He was rewarded with 500 sacks of coffee that were found in the enemy camp. Tradition says that Kolschitzky then decided to open Vienna’s first coffee shop, but the Viennese found the taste of this drink too bitter and gritty. Franz tried filtering his coffee, then adding some milk and sugar. This new drink created a sensation and the customs which developed around coffee drinking, such as reading newspapers and listing to live music, are still part of Vienna’s traditional city lifestyle.

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Espresso Supremo

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Espresso Splendente

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Espresso Fortissimo

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Espresso Decafeinnato

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