• 3 Ratings

In a twist on Viennese coffee, a steaming brew sweetened with rum syrup is poured over chocolate hazelnut ice cream.



For the flavored ice cream
For the hazelnut whipped cream
For the syrup
To assemble each drink


Instructions Checklist
  • Make the flavored ice cream: Stir together ice cream, espresso, and hazelnut spread in an airtight container. Freeze until firm, about 1 hour (up to 1 week).

  • Make the syrup: Stir sugar, cinnamon sticks, and 1/2 cup water in a small saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce heat, and simmer 5 minutes. Remove from heat. Stir in rum. Let cool completely. Strain into an airtight container; discard cinnamon sticks. Refrigerate overnight (up to 1 month).

  • Make the hazelnut whipped cream: Put cream and hazelnut spread into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-low speed until light brown and well combined, about 5 minutes. Raise speed to medium-high; beat until soft peaks form.

  • To assemble each drink: Using a 1 1/2-inch ice cream scoop, put 3 scoops ice cream into a small coffee cup or 6-ounce glass. Pour in 1 tablespoon syrup, then 3 ounces hot coffee. Add a dollop of hazelnut whipped cream and a dollop of plain whipped cream; swirl together with a spoon. Drizzle more syrup over top; sprinkle with cinnamon. Serve immediately, garnished with marshmallows.


3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0