Viennese coffee

A sophisticated European classic featuring strong espresso elongated with hot water and topped with a thick, luxurious crown of stiff whipped cream. It’s a velvety alternative to a latte that emphasizes the contrast between hot coffee and cool cream.

1. Prepare Base: Brew a double shot of strong espresso (or very dark roast coffee) into a tall glass or cup. 2. Dilute (Optional): Add a small amount of hot water if you prefer a smoother, longer drink. 3. Whip Cream: Lightly whisk heavy cream until it reaches stiff peaks (keep it unsweetened for authenticity). 4. Layer: Gently dollop the whipped cream over the coffee. Do not stir. 5. Finish: Dust with cocoa powder or chocolate shavings.