Viennese double espresso under a thick whipped cream cap
Prep Time
5 min
Servings
1
Calories
150 kcal
Difficulty
Pull a double espresso and sweeten with sugar.
Whip cream with powdered sugar until very stiff.
Pour espresso into a glass.
Float a thick layer of whipped cream on top.
Drink the coffee through the cream — never stir.
The cream acts as an insulator, keeping the coffee hot. Traditional Viennese etiquette says never to stir it in.
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