Similar to the Viennese Kaisermelange, this interesting historic Viennese coffee specialty is prepared with a "crown" or "hat" of whipped sugared egg yolk.
Here's even more coffee specialties to read about:
In my series about the "Strangest Viennese coffee specialties", I present historical Viennese coffee specialties that have fallen into oblivion. So far, I introduced the Viennese Kaisermelange ("Emperor's Coffee"), the Viennese Katerkaffee (Hangover Coffee), the Weißer mit Haut ("Milkskin Coffee"), the Biedermaier Coffee, and the Kosakenkaffee ("Cossack's Coffee") were presented.
A brave jury of close friends then chose the winner for the "Strangest Viennese Coffee Speciality".
If you like this recipe, you might also like these similar historic Viennese coffee specialties:
This is how you prepare the Zarenkaffee / Tsar's coffe at home:
Ingredients for 2 cups
- 2 egg yolks
- 2 black mokka (which is the Viennese version of an Italian espresso, a short and strong black coffee)
- 2 teaspoons of sugar
- separate the egg white and egg yolk, the egg white is not needed for this recipe
- with a mixer, whisk the egg yolk and sugar until they're foamy
- prepare two cups of short black coffee
- put the foamy egg yolk on top like a "crown"
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.