Coffees of the World

Belgian Coffee

Fold beaten egg white into whipped cream and put a large dollop in the bottom of a coffee cup. Pour in coffee. When the froth comes to the top, garnish with grated bittersweet chocolate. Recommended coffee: Mocha Java

Viennese Coffee

For each cup of coffee, melt an ouce of semisweet chocolate with a tablespoon of heavy cream in the top of a double boiler over simmering water. Gradually whisk in 1 cup of coffee for each ounce of chocolate and beat until frothy. Pour into cups. Top with whipped cream and garnish with a sprinkle of cinnamon, or cocoa. For a spicier version, brew the coffee with a few cloves and a cinnamon stick. Recommended coffee: Espresso Dark Roast

Cinnamon Spiced Coffee


  • 1 1/2 cups brewed coffee (prepared)
  • 1 cinnamon stick (about 3-inches) (optional)
  • 1/4 teaspoon whole allspice (optional)
  • 2 slices orange rind (optional)
  • 2 slices lemon peel (optional)
  • 2-10 whole cloves
  • white sugar or brown sugar, to taste
  • 1/2 cup heavy cream, whipped
  • ground cinnamon, to garnish


  1. In a saucepan, over low heat, simmer cinnamon, allspice, and 2 cloves in coffee for 5-7 minutes.
  2. Strain into cups and sweeten each to taste.
  3. Top with whipped cream and sprinkle with cinnamon.

Turkish Coffee


  • 1 cup water
  • 1 1/2 teaspoons sugar
  • 2 tbspn fine ground coffee (not instant)
  • 1/4 teaspoon ground cardamom


  1. Measure water and sugar in small saucepan. Dissolve the sugar in the water by bringing the mixture to a boil stirring constantly.
  2. Remove from heat and stir in coffee.
  3. Return to heat and bring slowly back to a boil.
  4. When the coffee begins to rise up remove from heat.  and when foaming recedes - return to heat and bring back to a boil.
  5. Repeat this procedure three times.

The goal is to get maximum coffee flavor without over boiling. There should be a thick sediment on the bottom and a brown froth on the top.

Serve coffee by pouring gradually into each cup to evenly distribute the sediment.


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