The Kaisermelange ("Emperor's Melange Coffee") is a historical Viennese coffee specialty. To prepare it, a whisked raw egg yolk is mixed with honey and then infused with a double mocha (a strong black coffee) and finished with a dash of cognac.
Jump to recipeThe Kaisermelange, in Austria, may have a similar status like the "Sound of Music" movie and soundtrack. While it is seen as typically Austrian and (more or less) well known abroad, in Austria, absolutely no one has ever heard of it.
While researching about it, I saw a lot of sites, where the Kaisermelange is praised as a typical Viennese coffee specialty. Actually, it never would come to a Viennese's mind, to order a Kaisermelange in a Viennese coffeehouse, or to prepare it for guests on a Sunday afternoon.
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The Kaisermelange consists of a raw egg yolk, which is whisked and mixed with honey and a double mocha (strong black coffee) and then flavored with a bit of cognac or brandy.
Since the Kaisermelange is apparently no longer served in Viennese coffeehouses by regulations (raw egg yolk and so on), it is also a bit more understandable why it is so unknown among Viennese. All of the people I've told so far about this kind of coffee specialty, were very skeptical about the raw yolk, honey and the cognac.)
This coffee specialty thus seems a remnant of the myth of "Old Vienna", more dead than alive. But for this post I have resurrected it and was pleasantly surprised.
Although I was sceptical in the beginning, I personally found the Kaisermelange very good. Perhaps you can prepare it if you have guests, whom you want to serve something typically Viennese.
Because of risk of salmonella one always should take very fresh free-range organic eggs for preparation.
Please note that there is a risk of salmonella infection when eating raw egg yolks. By using very fresh organic eggs, the risk can be minimized, but not entirely eliminated.
Viennese Kaisermelange Recipe
Zutaten
- 1 egg yolk
- 1 teaspoon honey
- 2 cl cognac
- 1 double mocha (Austrian equivalent to a double espresso)
Instruction
- Separate egg yolks from whites and place yolks in a bowl. The egg whites are not needed for this recipe.
- Combine egg yolks with honey and whisk or mix until foamy.
- Pour the beaten egg into the coffee cup.
- Prepare a large mocha and pour it over the whisked egg yolk.
- At the end, add the cognac to taste and serve immediately.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
April 4, 2016 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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