Coffee with a kick

 

Today, I welcome you to a bit of Germany right here in our little piece of the world. A very, very long time ago, I traipsed back to Germany to visit my parents and we did a bit of sightseeing. Of course we had the big discussion as to where to go... I was wanting to go back to the Black Forest, my dad wanted to go on a trip along the Rhine. We did both. I am kinda stubborn like that.  

During one of our stops, we had a wonderful cup of coffee at a Café. A touch of brandy, some whipped cream, chocolate - oh and coffee! What's not to like???

The next Christmas, a set of 4 of these lovely cups and saucers arrived by mail:

 

In the box was the recipe! I was delighted. So we had to get all the stuff to make this delicacy. We loved it and still make it now on cool evenings before a fire. Of course we use decaf since we are partial to our sleep!

Rüdesheim on the Rhein; 1860; hometown of Asbach Uralt

Along the band are pictures of the town of Rüdesheim.

The saucer

I've always loved red transferware and this is no exception. 

Mom made a bunch of these lovely napkins . In Germany you can find napkin/handkerchief blanks and then there are many patterns for the crochet edging around them.

 The thread used is just a bit larger than some sewing thread.

If time were of no consequence, I would bake cookies and cakes. However, Pepperidge Farm's Chessmen stand in divinely!

A small coffee pot ( I think it's really a hot chocolate pot) made by Hutschenreuter called Windsor Rot (Red)  holds the coffee.

A Burgenland candlestick stands at the ready with a candle for when the sun goes down.

Chocolate curls in a Villeroy & Boch Burgenland small bowl.

The bucolic scenes in the bowls are absolutely enchanting.

Sugar cubes give me an excuse to use the sugar tongs that came with my silver, and they are essential to the making of this delicacy.

3 cubes in the bottom of a cup

If you use Dr. Oetker's Whip It, a cream stabilizer, the whipped cream maintains it's mountainous form.

I didn't find out until today that they actually have special long handled spoons for this coffee drink. I use an iced tea spoon! Works just fine.

Anything with fire has to be good!

A dark flavorful coffee is great in this recipe.

Chocolate shavings just make everything soooo much better, don't you think?

All sitting on a linen tablecloth made by my grandmother. So simple, so old, so many memories.

Now for the recipe - followed by a video

Rüdesheim Coffee:

Asbach Uralt

Whipped Cream

Sugar Cubes 

Sprinkles or chocolate shavings

Matches or lighter

Place three sugar cubes in the original Rüdesheim coffee cup, add 4 cl (1 or 1.25 oz)  of well- warmed Asbach Uralt and set alight with a long match, or watch the video below, pull out one sugar cube that has been immersed and light it and then set the spoon into the cup.

Stir using the long Rüdesheim coffee spoon to dissolve the sugar and allow to burn for about 1 minute. Fill the cup with hot coffee to about 2 cm  (3/4") below the rim.

Top with whipped cream sweetened with vanilla sugar and sprinkle with dark chocolate flakes.

Tip: heat the Asbach Uralt either in a container suitable for microwaving at 600W for one minute, or simply in a casserole.  

Drink responsibly!

Cast:

Silver tray - Estate Sale

Sugar, candle stick, small bowls and small serving platter - Villeroy & Boch Burgenland

Coffee pot - Hutschenreuter Windsor Rot

Coffee mugs - Heinrich, made in Germany for Asbach Uralt (some on ebay)

Sugar tongs - WMF

Napkin - Handmade by my mother

Rüdesheimer coffee cups - gift from  mom (can be found on ebay)

Cookies - Chessmen by Pepperidge Farm

Tablecloth - Antique from my grandmother, handmade

I'm joining Susan at Between Naps on the Porch for Tablescape Thursday. Be sure to drop in for some inspiring tables set just for you!   Also sharing with Designs by Gollum's Foodie Friday!  Thank you so much for dropping in and making my day! I cherish your visits and love to read your comments.