What’s cosier than curling up with a hot boozy coffee drink, topped lavishly with whipped cream? The origins of Viennese coffee dates all the way back to 1600, when representatives of the Turkish army had a habit of making coffee time a social ritual. When the Turks lost the battle, they abandoned their coffee supplies, leaving them in the hands of the Viennese. The ritual of coffee time was soon adopted by the Viennese and over Europe, when people began gathering to enjoy coffee and pleasant conversation.
- 70ml double espresso
- 30ml hot water
- 30g sugar (optional)
- 60mls Cointreau
- Can whipped cream
- Cocoa powder, spices or grated chocolate, to serve
- Combine the espresso and hot water in a heatproof glass.
- Add sugar if required, and stir well.
- Add Cointreau, and top liberally with whipped cream and sprinkle with cocoa, spices or grated chocolate.
- Serve immediately.