Spicy Viennese Coffee
Submitted by catstreich
Strong coffee steeped with cinnamon sticks, cloves, and allspice, then topped with sweetened whipped cream. A warming Viennese-style spiced coffee for chilly evenings.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
35 minVienna knows a thing or two about coffee, and this spiced version is proof.
Strong hot coffee steeps gently with whole cinnamon sticks, cloves, and allspice berries until the spices bloom and infuse every sip with warm, aromatic complexity. Strain it into glass mugs, crown it with a generous dollop of lightly sweetened whipped cream, and finish with a dusting of ground cinnamon.
It’s the kind of drink that makes you want to curl up with a good book and forget the cold outside.
Kitchen Tips
- Keep the heat very low while steeping. You want to infuse the spices, not boil the coffee, which turns it bitter.
- Use whole spices, not ground. Ground spices cloud the coffee and leave grit. Whole spices steep clean and strain out easily.
- Whip the cream to soft peaks, not stiff. You want it to float on the surface and slowly melt into each sip.
Ingredients
Directions
Prepare the topping first.
Whip the cream until soft peaks form, then gently whip in the sugar.
Chill the cream until ready to serve.
In a small saucepan heat, but do not boil, coffee, cinnamon sticks, cloves and allspice.
Leave over very low heat for 10 minutes so that all flavors combine.
Strain the mixture into glass mugs, top with the whipped cream, sprinkle with cinnamon and serve.
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