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wiener phariseer kaffee-coffee
This recipe is an adaptation of the same Viennese coffee specialty served at Vienna's Cafe' Landtmann, located just across from the prominent "Volksoper" Theater-Opera house along the Dr. Karl Lueger Ring. There are many legends on why this coffee has its name. One that makes sense tells of a hypocritical priest who especially loved liqueur and wanted to hide it from his congregation. To brew this coffee use about 1 Tablespoon of freshly ground coffee per cup + 1/2 Tablespoon for the pot.
1/2 teaspoon unsweetened cocoa powder
3 cups freshly brewed Mocha type coffee (either Viennese Mocha, Mocha Java, or light French roast)
4 teaspoons sugar
4 Tablespoons either dark rum, Austrian red cherry liqueur, or Rum Topf juice enough sweetened whipped cream to top all coffees enough powdered cinnamon to dust the whipped cream
Place, in each of four coffee cups, 1/8 teaspoon cocoa powder, 1 teaspoon sugar, 1 Tablespoon liqueur. Fill each cup with coffee and stir. Top each coffee with a portion of whipped cream and sprinkle with powdered cinnamon.