Stirred Viennese Iced Coffee

Stirred Viennese Iced Coffee

© Julian Kutos

Stirred Viennese Iced Coffee

Stirred Viennese Iced Coffee

© Julian Kutos

Ingredients (Serves 4)

100
ml
cooled espresso
250
g
vanilla ice cream
125
ml
whipped cream
50
ml
Cognac VSOP
50
ml
Irish Whiskey
50
ml
advocaat
125
ml
whipped cream for the garnish
1
coffee bean
  • Whip the cream in a mixer until creamy.
  • Carefully whisk in the vanilla ice cream, making sure the mixture remains creamy.
  • Slowly fold in the alcohol and coffee. Pour into a glass.
  • Garnish with whipped cream.
  • Grate a little coffee bean over the coffee. Serve immediately.

Tip

This drink relies heavily on aromatic and strong espresso. Be sure to use espresso beans. 

If I want a particularly good espresso, I go to the nearest cafe, take a cup with me and have a few cups filled there.

Put the espresso in the freezer to chill. This keeps the ice compact for longer.

The ice cream must be very hard. Freeze immediately after purchasing and freeze for several hours before preparing.

Amaretto or rum can be used instead of Cognac, Baileys instead of Irish whiskey. Or homemade egg liqueur (see below for recipe).

For the Homemade Advocaat

Ingredients (Serves 4)

4
egg yolk
125
ml
whipped cream
60
g
sugar
125
ml
alcohol (see tip)
1/2
vanilla pod
1
pinch(es)
salt
  • Scrape out the vanilla seeds from the pod.
  • Fill a saucepan with two centimetres of water and bring to the boil.
  • Cook all the ingredients except the alcohol in a bowl over the bain-marie for about five minutes. Stir well during this time. 
  • Finally, add the alcohol, stir well and pour into a bottle.
  • The advocaat will keep for several weeks in the fridge.

Tip

Suitable alcohol includes spirits with their own flavour (cognac, whiskey or rum) as well as neutral spirits (eg vodka or fruit schnapps).