VIENNESE FIAKER COFFEE

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viennese fiaker coffee

Makes 1 serving

When I was composing Kaffeehaus, my book on the bistros of Vienna, Budapest, and Prague, I ended up familiar with the Fiaker, a powerful, rum-mixed espresso beat with a liberal dab of Schlagober’s (the Viennese word for whipped cream).

Named for the open-bested horse-drawn carriage of the last days of the Hapsburg period (and as of now being used to ship vacationers around the city), the beverage is certain to warm the internal parts of a chilled carriage driver. Presently perhaps an opportunity to state that cinnamon-seasoned Viennese espresso sold at some American espresso purveyors does not exist in Vienna itself and that genuine Viennese espresso is medium-dish and trickle prepared.

VIENNESE FIAKER COFFEE
  • Bubbling water, to warm the mug
  • 3 tablespoons brilliant rum
  • 1 teaspoon superfine or granulated sugar
  • 1 cup hot prepared medium-broil espresso
  • Whipped Cream (“Black Forest Cake”)
  1. Fill an espresso cup with bubbling water and let represent 1 moment to warm the cup. Spill out the water and dry the mug.
  2. Empty the rum into the cup and mix in the sugar. Include the espresso. Top with the whipped cream. Serve hot.

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