Rüdesheimer Kaffee
Brandy and sugar with hot coffee and whipped cream. A speciality of Rüdesheim on the Rhine.
Served hot · Heatproof glass · Easy · about 4 minutes · about 7% ABV
Ingredients
- 40 ml Cognac
- 3 Sugar cube
- 150 ml Hot coffee
- 40 ml Thickened cream
- Grated chocolate (garnish)
Method
- Warm the glass
- Pour 40 ml cognac into the glass
- Add 3 sugar cube
- Pour 150 ml hot coffee into the glass
- Float 40 ml thickened cream on top
- Garnish
Tip
Traditionally flamed with German Asbach brandy. Warm the brandy gently instead.
About the Rüdesheimer Kaffee
Created in 1957 by German TV chef Hans Karl Adam to promote Asbach brandy from Rüdesheim on the Rhine.
The coffee family. Coffee and spirits have long been paired across Europe, from the Spanish carajillo to the Italian caffè corretto. Irish Coffee was created at Foynes in Ireland in the early 1940s, and the Espresso Martini in London in the 1980s. These drinks belong to the after-dinner tradition.
Rüdesheimer Kaffee FAQ
What's in a Rüdesheimer Kaffee?
40 ml cognac, 3 sugar cube, 150 ml hot coffee, 40 ml thickened cream, garnished with grated chocolate.
How strong is a Rüdesheimer Kaffee?
About 7% ABV once mixed with ice, which is 1.3 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Rüdesheimer Kaffee?
Neither. Build it in a warm glass and stir until any sugar dissolves.
What glass do you serve a Rüdesheimer Kaffee in?
A heatproof glass, about 250 ml. Warm the glass first. No heatproof glass? Use a coffee mug.
