Viennese Iced Coffee Recipes

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!

VIETNAMESE ICED COFFEE

Steps:

• Brew coffee with water using your preferred method to make brewed coffee. Spoon 2 tablespoons of sweetened condensed milk into each of 4 coffee cups. Pour 1 cup of fresh hot coffee into each cup, and stir to dissolve the milk.
• Serve guests cups of coffee, and give each one a tall glass with 4 ice cubes, and a long handled spoon. Guests pour hot coffee over the ice cubes and stir briskly with the long handled spoon, making an agreeable clatter with the ice cubes to chill the coffee.

VIETNAMESE-STYLE ICED COFFEE

Steps:

• Put the condensed milk into a coffee cup. Place the filter on top of the cup. Unscrew the filter, add the coffee grounds, and screw the filter back on. Pour in enough boiling water to fill the filter. Close the lid and let the coffee slowly drip into the cup. Remove the filter and stir the coffee and milk together. Pour the coffee mixture into a glass of ice and stir to chill. 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 SPICED COFFEE

Steps:

• MethodCombine the cinnamon powder, nutmeg powder, cardamom powder, coffee powder, sugar and 2 cups of water in a saucepan, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.Switch off the flame, cover it with a lid and keep aside for 5 minutes.Strain the coffee using a strainer in a deep bowl.Pour the coffee into 4 individual cups.Put the beaten whipped cream into a piping bag with a star nozzle and pipe a swirl evenly over the coffee in each of the cups.Finally sprinkle little cinnamon powder evenly over it.Serve immediately.

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.