No doubt Austrian empress Maria Theresia swooned over this creamy orange-scented coffee named in her honour. Whether you are writing the next Great American novel, reading Kafka on your iPad or simply watching the world go by, a steaming cup of Maria Theresia is appropriately indulgent and certain to take the chill off crisp, spring days.
Not an orange fan? Substitute rum for the Cointreau to make a Fiaker.
1/4 cup heavy cream
1/2 tsp powdered sugar
1/4 tsp vanilla extract
boiling water to warm glass
3 shots freshly brewed espresso
2 tsp sugar
3 tbsp Cointreau or rum
1 orange, zested
1 ounce semi-sweet chocolate, grated
Cheesecloth or French press for filtering
Whip cream with powdered sugar and vanilla extract. Cover and chill.
Fill glass with boiling water and allow to stand for about 1 minute. Discard water. Place liqueur and sugar into bottom of serving glass and stir.
Pour espresso over liqueur and top with a generous swirl of freshly whipped cream. Garnish with orange peel and grated chocolate.
Note: Brewed espresso can be substituted with 3 ounces strong dark coffee.
Serve with: A generous square of your favourite dark chocolate.
Austria is well known for its Sachertorte and Strudel, but next time you visit this dessert lover’s country be sure to try the Marillenknoedel. These delicate dumplings are made by wrapping sweet, ripe apricots in soft lemon and vanilla dough before coating them in crunchy, buttery breadcrumbs and dusting with powdered sugar. Try one and we promise you will forget you ever came for the chocolate cake.