Best Viennese Coffee Recipes

VIENNESE COFFEE

Steps:

• In a 1-1/2-qt. slow cooker, combine the coffee, chocolate syrup and sugar. Cover and cook on low for 2-1/2 hours. , Stir in heavy cream and creme de cacao. Cover and cook 30 minutes longer or until heated through. , Ladle coffee into mugs. Garnish with whipped cream and chocolate curls if desired.

VIENNESE COFFEE

Steps:

• Bring 3/4 cup cream to simmer in large saucepan. Reduce heat to low. Add chocolate and stir until melted and smooth. Gradually whisk in coffee. Ladle coffee mixture into cups. Top with dollops of whipped cream. Sprinkle cream with cinnamon and serve.

VIENNESE ICED COFFEE

Steps:

• Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses.
• Place the ice cream in a microwave on high for 15 seconds, until softened. Scoop one ball of ice cream into each glass. With a small sifter, sprinkle each drink lightly with cocoa powder. Serve with a short straw and a teaspoon.

VIENNESE COFFEE BALLS (NO BAKE)

Steps:

• Combine crushed cookies, the 1 1/4 cups confectioners' sugar, the nuts, cocoa powder, coffee crystals and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form mixture into 1 1/4-inch balls.
• Roll balls generously in the 1/2 cup confectioners' sugar.
• Place balls on a sheet of waxed paper; let stand until dry (about 1 hour).
• Before serving, roll balls again in confectioners' sugar, if desired.
• To store: Place in layers separated by waxed paper in an airtight container; cover.
• Store at room temperature for up to 3 days or freeze for up to 3 months.

VIENNESE COFFEE

Steps:

• COMBINE COFFEE, CLOVES, CINNAMON AND WATER IN SAUCEPAN; BRING TO A BOIL.
• REMOVE FROM HEAT; LET STAND FOR 5 MINUTES. STRAIN AND COOL.
• FILL GLASSES 1/4 FULL WITH CRUSHED ICE; ADD 1 SCOOP ICE CREAM. ADD COFFEE; STIR.
• TOP WITH WHIPPED CREAM; SPRINKLE WITH GROUND CINNAMON.
• SERVE WITH LONG SPOON AND STRAW. YIELD: 4-6.
• Wold's Best Recipes.

VIENNESE COFFEE

Steps:

• Chill bowl, beaters and cream before whipping. Place 2/3 cup cream and sugar in chilled bowl. Beat with electric mixer at high speed until soft peaks form. Do not overbeat. Cover and refrigerate up to 8 hours. If mixture separates slightly after refrigeration, whisk lightly with wire whisk.
• To form chocolate shavings for garnish, make short, quick strokes across chocolate with vegetable peeler; set aside. Break remaining chocolate into pieces.
• Place remaining 1/3 cup cream in heavy small saucepan. Bring to a simmer over medium-low heat. Add chocolate pieces; cover and remove from heat. Let stand 5 minutes or until chocolate is melted; stir until smooth. Add coffee to chocolate mixture. Heat over low heat just until bubbles form around edge of pan and coffee is heated through, stirring frequently. Remove from heat; stir in creme de cacao, if desired. Pour into 4 warm mugs. Top each mug with whipped cream. Garnish with chocolate shavings.

VIENNESE COFFEE

Steps:

• 1. Bring 1/2 cup cream to simmer in large saucepan. Reduce heat to low.
• 2. Add chocolate and stir until melted and smooth. Gradually whisk in coffee.
• 3. Ladle coffee mixture into cups. Top with dollops of whipped cream. Sprinkle cream with cinnamon and serve.

VIENNESE COFFEE CAKE

Steps:

• 1. For topping, mix pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside.
• 2. For the coffee cake, cream the butter and sugar together in a mixing bowl til light and fluffy. Beat in eggs. Fold in sour cream and vanilla. Sift the flour, baking powder and salt in a small bowl. Fold into the sour cream mixture. The batter will be very thick.
• 3. Spoon half of the batter into a greased and floured 10 inch tube pan. Sprinkle half of the topping over the batter. Add remaining batter and sprinkle with the remaining topping. Bake at 350 for 50 minutes or til a light golden brown. Serves 12

CAFE VIENNESE COFFEE MIX

Steps:

• 1. mix together and pulse in blender till smooth powder (just a minute or so) store in air tight container
• 2. 2-3 teaspoons (or too taste) in a cup of boiling water stir and enjoy

VIENNESE ICED COFFEE

Steps:

• 1. Scoop the ice cream into a tall glass (16 oz). Pour 2 espressos over the ice cream and fill the rest of the glass with milk. Serve with a spoon and a straw. Enjoy!

VIENNESE COFFEE

Steps:

• Combine the hot coffee, chocolate syrup and sugar in slow cooker.
• Cover and cook on low 2 to 2 1/2 hours.
• Stir in heavy cream and creme de cacao.
• Cover and cook 30 minutes or until heated through.
• Ladle into tall coffee mugs, top with whipped cream and garnish with chocolate shavings.

VIENNESE COFFEE BALLS

Steps:

• 1. Combine crushed cookies, the 1 1/4 cups powdered sugar, the nuts, cocoa powder, coffee crystals and cinnamon. Add brewed espresso, coffee or water, using just enough to moisten. 2. Form mixture into 1 1/4 inch balls. Roll balls generously in the 1/2 cup powdered sugar. Place balls on sheet of waxed paper; let stand until dry (about 1 hour). Before serving, roll balls again in powdered sugar, if desired. To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

BRANDIED VIENNESE COFFEE

Steps:

• In the top of a double boiler set over simmering water, melt the chopped chocolate with the cream, stirring, and stir the mixture until it is smooth. Add the coffee, heated if necessary, and the brandy in a stream, stirring, and stir the mixture until it is combined well. Divide the coffee among four 8-ounce mugs, top each drink with a dollop of the whipped cream, and sprinkle the whipped cream with the grated chocolate.

VIENNESE COFFEE BALLS - WALKERS SHORTBREAD INC.

Steps:

• In a large mixing bowl combine crushed cookies, powdered sugar, nuts, cocoa powder, coffee crystals, and cinnamon.
• Add brewed espresso, coffee or water, using just enough to moisten.
• Form into 1 1/4 inch balls.
• Roll generously in the 1/2 cup powdered sugar.
• Place on a sheet of waxed paper and let stand until dry (about 1 hour).
• Store in a tightly covered container at room temperature for up to 3 days.
• Before serving, roll again in powdered sugar, if desired.
• Makes about 30 cookies.

VIENNESE COFFEE MIX

Steps:

• 1. Mix all dry ingredients together. (If using fresh grated orange peel/zest, keep mixture in fridge.)
• 2. To serve - add 2 teaspoons of mixture in cup; add boiling water, stir. Garnish with whipped cream and some grated chocolate.

VIENNESE COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place sugar in empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.

VIENNESE COFFEE(BON APETIT)

Steps:

• Bring 3/4 cup cream to simmer in large saucepan. Reduce heat to low.
• Add chocolate and stir until melted and smooth.
• Gradually whisk in coffee.
• Ladle coffee mixture into cups. Sweeten to your taste, or leave unsweetened(the chocolate sweetens it slightly).
• Top with dollops of whipped cream.
• Sprinkle cream with cinnamon.
• Serve and enjoy!