Hands down, this is the best iced coffee drink you’ll ever have. It combines ice cream and coffee – do I have to talk it up any further? Well, I don’t think so – but I’ll do so anyways.
If you are strolling through the streets of (Li’l) Vienna, you will notice the cute little traditional cafés all over town. I am not talking about chains here. I am talking about coffee houses that have been around for hundreds of years. During summer time, most of them will serve only one kind of cold coffee, which is called original Viennese Iced Coffee. Wiener Eiskaffee, in German. At most of these places, you will simply not find things like a cold brew or a regular iced coffee (the one with cold coffee and ice cubes). They simply don’t offer this stuff so your only chance will be to go for a Viennese iced coffee. And, since people of (Li’l) Vienna have great taste, you’ll not regret trying this treat.
A Viennese Iced Coffee is basically a fusion of a dessert and a drink, which combines the creaminess of vanilla ice cream and whipped cream and the advantages of a cold, caffeine-laden beverage. In Vienna, it is tradition to make this iced coffee with regular filter coffee (drip coffee) or an Americano. Since you need at least 1/2 cup (120 ml) for each glass, using espresso instead would make you jump up St. Steven’s Cathedral. If you only have espresso on hand, thin it with a little cold water so that you kind of get an Americano. During summer time, I simply make a little more coffee for breakfast than what we need. I am still using our good old Mr. Coffee drip coffee maker. I let the leftover coffee cool and put it into a jar or bottle that I store in the fridge, for an afternoon pick-me-up. And if you decide not to drink the coffee on the same day, don’t you worry. The coffee will keep well for quite some time in the fridge.
By the way, you may notice that I don’t add any additional sugar or milk. Usually, I drink my hot coffee with both, sugar and milk. But if I’ll use it for a Viennese iced coffee, I don’t think it is necessary at all to sweeten the black coffee, nor do I add additional milk. The cream and vanilla ice cream will make for a nice, mellow, and sweet taste. Trust me on this. It is the authentic way to make an original Viennese iced coffee, and I stick to it for good reasons.
Finally, the vanilla ice cream and coffee drink is topped with some unsweetened whipped cream. If you have a pastry bag with a star tip, even better. But a dollop of cream put on top with a spoon will do the job just fine too. If you like, you can dust the cream with cocoa powder and/or dark chocolate shavings. Cocoa powder is the traditional choice but I had some chocolate shavings for hot chocolate hanging around in my cupboard since December (please don’t judge me ;-) ) so I put them to good use. If you want to do me a huge favor, please don’t use chocolate sprinkles as topping. They are for kids’ birthday cakes only and you would never ever see them on top of an iced coffee in Vienna.
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