Viennese Chocolat Coffee


1/3 cup unsweetened cocoa powder (not a mix)

3 tbs. sugar
2 cups milk
2 cups freshly brewed double strength coffee or espresso
3 tbs. semi-sweet or regular chocolate syrup
Whipped cream
Chocolate shavings


  • In a   medium size saucepan, combine cocoa powder and sugar, pressing out lumps. Blend in enough milk to moisten dry ingredients (about 1/2 cup).
  • Whisk in remaining milk and 2 cups freshly brewed coffee.
  • Cook over moderately low heat, stirring occasionally, until mixture steams but does not boil (about 8 minutes).
  • Pour into mugs, stir in 3 tbs. semi-sweet or regular chocolate syrup, top with whipped cream, sprinkle with chocolate shavings and serve hot with breakfast or cookies.

Makes 4 servings.

NOTE: To make double strength coffee, use two tablespoons coffee for each cup (6 ounce) brewed.

TIP: To prepare party version of Viennese Hot Chocolat Coffee add 1 tbs. coffee or creme de cacao liqueur to each mug, top with whipped cream, sprinkle with chocolate shavings and serve hot with party cakes and cookies.

For a hot and cold combination, float a small scoop of your favorite ice cream or frozen yogurt in each mug of hot or cold Viennese Chocolat Coffee, sprinkle with chocolate shavings and serve hot or cold.

Real Cooking

Did You Know?
Coffee may be brewed by steeping in a device such as a French press (also known as a cafetière or coffee press). Ground coffee and hot water are combined in a cylindrical vessel and left to brew for a few minutes. A circular filter which fits tightly in the cylinder fixed to a plunger is then pushed down from the top to force the grounds to the bottom. Because the coffee grounds are in direct contact with the water, all the coffee oils remain in the beverage, making it stronger and leaving more sediment than in coffee made by an automatic coffee machine. The coffee is poured from the container; the filter retains the grounds at the bottom.

The espresso method forces hot (but not boiling) pressurized water through ground coffee. As a result of brewing under high pressure (ideally between 9–10 atm), the espresso beverage is more concentrated (as much as 10 to 15 times the amount of coffee to water as gravity-brewing methods can produce) and has a more complex physical and chemical constitution. A well-prepared espresso has a reddish-brown foam called crema that floats on the surface. The drink "Americano" is popularly thought to have been named after American soldiers in WW II who found the Italian way of drinking espresso too strong; baristas would cut the espresso with hot water for them.