Viennese Coffee Bon Apetit Recipes

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!

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.

VIENNEXICAN COFFEE

Steps:

• Stir coffee, milk, cream, brown sugar, cocoa powder, vanilla extract, orange extract, cinnamon, cloves, and nutmeg together in a large mug until smooth.

VIETNAMESE COFFEE

Steps:

• Pour some boiling water in a glass. Let sit to warm the glass, about 1 minute. Pour out water.
• Pour condensed milk into the warmed glass. Top with coffee. Stir in creamer and hot cocoa mix.

COFFEE VIENNA

Steps:

• In an airtight container, combine all ingredients. Store in a cool, dry place for up to 2 months. , To make one serving: In a mug, dissolve 2 tablespoons mix in 1 cup boiling water; stir well.

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:

• 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

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

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:

• 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.

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.