Zutaten für Hungarian Caffe
- Black Coffee
- 1 teaspoon almond extract
- 4 large eggs
- 1/2 cup granulated sugar
- Heavy Cream
- 1 cup sweetened whipped cream
- Water
- Ice
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Zubereitung von Hungarian Caffe
- Brew 2 cups strong coffee and pour into a double boiler.
- In a separate bowl, whisk together 1/2 cup granulated sugar, 1 teaspoon almond extract, 4 large eggs, and 1 cup heavy cream until light and fluffy.
- Gradually temper the egg mixture by slowly whisking in 1 1/2 cups of the hot coffee from the double boiler. This prevents the eggs from scrambling.
- Pour the tempered egg mixture into the double boiler. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and strain the custard through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and chill in the refrigerator for at least 2 hours or until completely cold.
- Once cold, gently fold in 1 cup of sweetened whipped cream.
- Gently stir in 1 quart (32oz) of chilled sparkling water (like club soda or seltzer) and 1 pint (16oz) of shaved ice.
- Serve immediately in tall glasses, garnished with a coffee bean or a sprinkle of cocoa powder (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
20g
Fat
21g
Carbs
1g
