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Viennese coffee (espresso)

Viennese Coffee (Espresso)

Fragrant, invigorating coffee under a cloud of cream — a wonderful way to start the day! The famous Viennese coffee is the stuff of legend. This recipe comes from Austrian cooking. As it happens, Austria boasts some fifty different ways of preparing coffee, all served in the countless cafés Vienna is so famous for, each paired with its own dessert or treat. Austrians even make a true Italian classic — the cappuccino — better than most, or so swear those lucky enough to have tried one in Austria. But let's not get sidetracked; it's time to make this fragrant, delicious drink.

ninaola

Recipe author

Composition / ingredients

Servings:

Coffee (instant or real)

Cream (about ⅓ cup)

Sugar

Vanilla (or vanilla sugar, about 1 pinch)

Chocolate (grated)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 5 g

Fats 33 % 16 g

Carbohydrates 57 % 28 g

324 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 10 min

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Pull a shot of espresso in your coffee machine (you'll also find a recipe on our site for making espresso without a machine). Separately, pour the cream into a blender, add the sugar and vanilla sugar, and whip it into a thick foam. Fill a wide, shallow mug halfway with the coffee, then gently spoon the whipped cream on top so it doesn't mix into the coffee. Finish by sprinkling grated chocolate over the cream. Drink this coffee right after you make it, since the cream melts quickly and the chocolate tends to soften.