Spicy Viennese Coffee
Yield
4 servingsPrep
15 minCook
10 minReady
35 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| coffee | |||
| 1 ½ | pints |
coffee
hot, strong |
*
|
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves
|
*
|
| ½ | teaspoon |
allspice berries
|
|
| topping | |||
| 5 | ounces |
double cream
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| coffee | |||
| 7.1E+2 | ml |
coffee
hot, strong |
*
|
| 2 | each |
cinnamon sticks
|
*
|
| 4 | each |
cloves
|
*
|
| 2.5 | ml |
allspice berries
|
|
| topping | |||
| 144.5 | ml/g |
double cream
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
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.
