Viennese coffee

Yield: 8 Servings

Measure Ingredient
1 \N Makes 1-1/2 Quarts
4 ounces Semisweet Chocolate
1 tablespoon Sugar
¼ cup Whipping Cream
4 cups Hot Strong Coffee
\N \N Whipped Cream
\N \N Grated Orange Peel

Melt chocolate in a heavey saucepan over low heat. Stir in sugar and whipping cream. Beat in coffee with a whisk, ½ cup at a time; continue to beat until frothy. Top with whipped cream and sprinkle with orange peel.

From Sheila Buff & Judi Olstein, "The New Mixer's Guide to Low-Alcohol and Nonalcoholic Drinks." Published By HPBooks, Inc., 1986, ISBN 0-89586-458-4.

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