Spiced Vienna Coffee


  1. Divide the coffee, cinnamon and cardamom seeds between two 1L (4-cup) capacity coffee plungers. Top with boiling water. Stir to combine. Cover with plunger and press down slightly. Set aside for 5 minutes to develop the flavours. Press plunger down all the way. Pour into heatproof glasses.
  2. Add 1 tablespoon coffee liqueur to each glass. Top with cream and dust with combined cinnamon and nutmeg.
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