Viennese Coffee and Cappuccino Muffins

Viennese Coffee – (Hot) 4 servings

INGREDIENTS:

1/2 cup chocolate
2 1/2 cups strong coffee
4 tablespoons light cream
2/3 cup heavy cream
1 teaspoon sugar
dash of cinnamon
dash of cocoa

Viennese Coffee

PREPARATION:

Melt chocolate in saucepan
Stir in light cream
Slowly add coffee, beating until frothy
In a cold bowl whip heavy cream and sugar
Pour coffee mixture into cups
Top off with heavy cream

Garnish with sprinkle of cinnamon and cocoa

Cappuccino Muffins

INGREDIENTS:

2 cups all-purpose flour
1/2 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons instant espresso coffee powder (or instant coffee)
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whole milk
1/2 cup butter, melted and cooled
1 egg, slightly beaten
1 teaspoon vanilla extract

Cappuccino Muffins

PREPARATION:

Preheat oven to 375 degrees F. Line muffin tins with papers or grease liberally.
In a large bowl, whisk together flour, sugar, baking powder, espresso or instant coffee, salt, cinnamon, and nutmeg.
Set aside.
In a medium bowl, mix milk, butter, egg, and vanilla until combined. Stir milk mixture into flour mixture only until combined. Do not overmix.
Fill muffin cups 3/4 full. Bake 15 to 20 minutes for standard muffins, 10 to 12 minutes for mini-muffins. Cappuccino muffins freeze well.

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Cid Bus

Cid Bus has been an executive in the Hospitality Industry for 15 years. Also a graduate of the NY Restaurant school and co-owner of a catering company. A competitive long-distance trail runner and endurance rider, she be tracked down at their bed and breakfast Fish Creek House in Southwest Montana.