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Loading...The Viennese Coffee Melange is Austria's iconic breakfast coffee, served in a tall glass with equal parts strong coffee and hot steamed milk, capped with a creamy layer of milk foam. Inspired by the French café au lait and perfected in the historic coffeehouses of Vienna, this drink is traditionally accompanied by a glass of water and a small pastry.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings4
Yield4 servings (about 6 oz each)
Nutrition Facts
Per serving (estimated)
- 75 kcalCalories
- 4 gFat
- 2.5 gSaturated Fat
- 6 gCarbs
- 0 gFiber
- 6 gSugar
- 4 gProtein
- 50 mgSodium
- 180 mgPotassium
- 150 mgCalcium
- 0.2 mgIron
- 0 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the Coffee
- 4 shots (about 8 oz / 240 ml) freshly brewed espresso or very strong coffee
- 4 teaspoons vanilla sugar or granulated sugar, to taste
For the Milk and Foam
- 2 cups (480 ml) whole milk, cold
- 1 tablespoon unsweetened cocoa powder, for dusting (optional)
Directions
- Brew 4 shots of fresh espresso directly into 4 tall, warmed glasses or handle-free cups; stir in sugar to taste while still hot.
- Pour the cold whole milk into a small saucepan and heat gently over medium-low heat until it reaches about 150°F (65°C), stirring occasionally and never allowing it to boil.
- Froth the heated milk using a steam wand, a French press (pump vigorously for 30 seconds), or a handheld milk frother until you have a thick, glossy microfoam about double the original volume.
- Slowly pour the hot steamed milk into each glass over the back of a spoon to preserve the foam, filling each glass about three-quarters full with a thin layer of milk on top.
- Gently spoon a generous cap of milk foam (about 1 inch thick) onto each drink so it sits above the rim of the glass.
- Dust the foam lightly with cocoa powder using a small fine-mesh sieve, if using.
- Serve immediately on a small saucer with a tall glass of still water alongside, and a small piece of Viennese pastry if desired.
- Stir gently just before drinking to combine the coffee, milk, and foam into one harmonious cup.
Cook’s Notes
- Use a dark, high-quality espresso roast and pull the shots right into the serving glass to keep the coffee hot and aromatic.
- Whole milk produces the silkiest foam; 2% works but skim milk will give you thin, large bubbles instead of microfoam.
- The traditional vessel is a tall, clear handled glass called a 'Melange Glas' or 'Wiener Glas,' but any 6- to 8-ounce cup works.
- Always serve with a glass of water—Viennese coffeehouse tradition suggests sipping water between sips to cleanse the palate.
- Pair with a slice of Sachertorte, an apple strudel, or a buttery crescent cookie for the full Kaffeehaus experience.
