Viennese Iced Coffee

In the realm of summer refreshments, few concoctions rival the elegance of the Viennese Iced Coffee. This delightful beverage seamlessly marries the robust essence of coffee with the creamy allure of dessert, offering a respite that is both invigorating and indulgent.

Coffee Dessert

Traditionally, my preference leans towards a cup of coffee, unadulterated, bold, and devoid of embellishments.

However, when hosting, presenting guests with a mere cup of black coffee seems rather austere, especially when they anticipate a sweet finale to their meal.

To bridge this gap, I transform the humble coffee into a dessert in its own right, crafting the Viennese Iced Coffee.

This beverage is more than just a chilled coffee; it’s a harmonious blend of sweetened, blended iced coffee poured over a scoop of velvety vanilla ice cream, crowned with a dusting of cocoa powder.

This drink combines the coffee and the dessert into one. Viennese iced coffee is a little different than, say, an affogato because you’re not just pouring hot coffee over ice cream.

Instead, you’ve got a sweetened, blended iced coffee poured over a scoop of vanilla (or coffee) ice cream. The ice cream is store-bought, and the coffee is made with a quick blend of a few simple ingredients.

The beauty of this drink lies in its simplicity and versatility. It’s the perfect solution for those moments when time is scarce, yet the desire to impress remains.

Whether it’s a warm summer evening or a gathering after a hearty meal, this beverage serves as a light, sweet conclusion that satisfies without overwhelming. And the best part is that your guests will feel like they’re getting an actual dessert without you having to break a real sweat.

Continue to Content

Viennese Iced Coffee

Yield: 4

Print

Ingredients

• 6 oz of strong, brewed coffee
• 3 tbsp granulated sugar
• 1 tsp vanilla extract
• 1/4 c hot water
• 2 c ice
• 4 scoops of vanilla ice cream, or coffee
• unsweetened cocoa powder for dusting

Instructions

1. In a blender, combine the brewed coffee, sugar, vanilla extract, and hot water together. Add in the ice and blend until completely smooth.
2. Warm up the ice cream in the microwave for 10 to 15 seconds so its easier to scoop out. Drop one scoop of ice cream into each glass. Pour enough of the blended coffee to cover the scoop of ice cream. Dust with cocoa powder.

Notes

recipe adapted from Barefoot Contessa