Coffee Traditions

Favorite Coffee Recipes

Favorite Coffee Recipes - Coffee Traditions

Wiener Melange - The most common way of drinking coffee in Germany is the Milchkaffee (German), Schale (Swiss), or Wiener Melange (Austrian). The world’s greatest and oldest cafes are in Vienna, Austria and the traditional cup is the Wiener Melange. This is a normally brewed cup of German or Austrian roast coffee with warm whipped milk. In Vienna this is always served with a small glass of water on the side which is the very old tradition of the Vienna cafes.

To make the traditional Kaffee Milange or Milchkaffee make a brewed cup of coffee (French press is perfect) warm about a cup of milk or half and half in a small pan and while heating whip with an electric mixer. The milk will foam up to more than double and have a thick consistency if you use good milk. Spoon the foamed milk to the top of your cup of coffee. Add a tea spoon of honey or sugar if you like.

Ice Coffee - Found in most restaurants and cafes in Europe.
A double strength strong brewed coffee or espresso with vanilla ice cream added in a large serving glass.

Irish Coffee - Strong coffee or espresso with 1 1/2 oz heated Irish whiskey, 1 tsp brown sugar, heavy cream.
Combine the heated whiskey and sugar and stir to dissolve. Flame whisky and sugar with a lighter for a few seconds then add coffee or espresso and stir again. Float whipped cream or whipping cream gently on the top.

Berg Kaffee - A favorite of the high Alps.
An extra strong brewed coffee with schnapps. Up to four different kinds of schnapps on occasions. Sometimes served in a beautiful hand carved wooden cup with lid to insulate from the cold.
Note that European schnapps are not the same thing as the candied liquors labeled schnapps sold in the U.S. and Canada. Real schnapps can have the refinement of a fine whiskey with a more powerful kick!
Heat schnapps then add to coffee and light with a flame for a few seconds then stir.

Hemingway Coffee - Coffee Traditions original recipe. Ingredients: 1 teaspoon of the finest ground coffee powder (this is a grind beyond espresso!), 2.5 shots scotch, 1 teaspoon honey. Pour scotch into glass then add the fine powder and stir well, let sit for about 3-5 minutes then pour into new glass leaving the ground sediment behind using a spoon to help separate. Add honey and stir well. Generally not for breakfast!

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