Difference between revisions of "Hungarian Caffe"
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[[Category:Almond extract Recipes]] | [[Category:Almond extract Recipes]] | ||
[[Category:Coffee Recipes]] | [[Category:Coffee Recipes]] | ||
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| + | [[Category:Beverages Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
[[Category:Heavy cream Recipes]] | [[Category:Heavy cream Recipes]] | ||
Revision as of 18:37, 8 May 2012
Ingredients
- 1 pint of very strong black coffee
- almond extract
- 2 well beaten eggs
- 2 tablespoons of sugar
- 1 cup of sweetened whipped cream
- 1 pint of shaved ice
Directions
- Prepare a pint of very strong black coffee, flavoring with a few drops of almond extract; strain and place in the double boiler, combining when just at the boiling point with two well beaten eggs, two tablespoons of sugar and four tablespoons of thick cream.
- Cook only until the custard coats the back of the spoon, and when perfectly cold fold in a cup of sweetened whipped cream.
- Add a quart of ice cold effervescent water and a pint of shaved ice, serving in tall sherbet glasses.
