Viennese Coffee #2 recipe
information
What makes this Viennese coffee is the 'Schlagobers' — a large spoonful of sweetened whipped cream as topping.
ingredients
100 g (4 oz) plain chocolate
60 ml (4 tbsp) single cream
600 ml (1 pt) hot strong coffee
150 ml (1/4 pt) double cream
5 g (1 tsp) sugar
60 ml (4 tbsp) single cream
600 ml (1 pt) hot strong coffee
150 ml (1/4 pt) double cream
5 g (1 tsp) sugar
method
1. Gently melt the chocolate in a saucepan taking care not to burn it. Stir in single cream.
2. Pour in the coffee a little at a time, beating well until frothy. Keep warm. Whip the double cream with the sugar.
3. Pour the coffee into four warmed cups and spoon on the whipped cream.
4. Sprinkle with cinnamon and cocoa to serve.
2. Pour in the coffee a little at a time, beating well until frothy. Keep warm. Whip the double cream with the sugar.
3. Pour the coffee into four warmed cups and spoon on the whipped cream.
4. Sprinkle with cinnamon and cocoa to serve.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
