This recipe for Iced coffee with whipped cream will serve 6 using regular cups (or two tall glasses), and the following recipe for a Single Swiss Soother is for one. Both are fabulous!
When coffee became fashionable in the late 1660’s, iced coffee with whipped cream was served in Vienna which was to become the great European entrepot of coffee and coffee-flavoured desserts.
This tasty version uses two tall glass coupes which are filled to within 2 inches of the top with a sweet confection of coffee, vanilla and milk then topped with a flourish of whipped cream. For an added decadent appeal to both sight and taste, sprinkle chocolate curls or chocolate sprinkles over the whipped cream dollop. For more mocktail and homemade entertaining recipes including Kittypaws, Delightful Holiday Cranberry Eggnog, Delicious Pink Lady Mocktail, Tomato Ice Cream, Herbal Holiday Punch, homemade cream cheese, homemade Boursin cheese, etc, go to betweenclosefriends.com blog, under the ‘Recipe’ category)
This coffee mixture may be made ahead and frozen. Let it thaw a little until it is ‘mushy’ before using it to make your mocktails.
1/2 cup sugar
1½ cups milk
1 vanilla bean
1 ½ cups strong cold coffee
¾ cups whipping cream
Unsweetened whipped cream
- Combine the sugar, milk and vanilla bean in a heavy saucepan and bring to a boil, stirring until the sugar is dissolved.
- Remove from the heat, allowing it to cool.
- When the milk mixture is cold remove the vanilla bean, rinsing and drying so you can reuse it another time.
- Combine the cold milk mixture together with the cold coffee and whipping cream, mixing it well.
- Next, pour this concoction into ice cube trays.
- Place them in the freezer and leave them until they are partially frozen.
- When ready to serve, remove the partially frozen coffee mixture from the freezer, stir it, then pour the resulting ‘slush’ into tall glasses, filling 2/3 full.
- Top your iced coffee with spirals of whipped cream, decorated with a sprinkle of freshly grated cinnamon and chocolate curls, serving immediately. MMMMMMMMM….enjoy!
Single Swiss Soother
For those who need their ‘coffee fix’ before going out in the cold winter months, or need to top off the night’s festivities, this is a delightful recipe.
1. Fill a cocktail shaker with ice.
2. Add a generous squirt of your best chocolate syrup,
¼ cup of heavy cream,
¾ cup of your favorite cooled strong coffee,
and of course, ½ to ¾ tsp of ground cinnamon. (Freshly grated is the most decadent for this recipe).
3. Place a glass topper over the shaker, and mix well, then strain your Single Swiss Soother into a squat wide-mouthed glass.
4. Top with a very generous dollop of freshly whipped cream, and garnish with chocolate sprinkles or curls, with a gentle dusting of freshly grated cinnamon. (Alternatively, slide a cinnamon stick along the side of the glass to use as a flavourful stirrstick.)