Ingredients
The drink
- 150 mlstrong black coffee
- hot but not boiling
- 1egg yolk
- pasteurised if possible
- 1 tablespoonhoney
- 20 mlbrandy or cognac
Sometimes added
- a splash of cream
- a pinch of ground cinnamon
- grated nutmeg
To serve
- a warmed glass or cup
- a small spoon
- a glass of water alongside
Directions
- Use them if you can find them. Certain people should avoid raw egg entirely. Keep eggs refrigerated and use them fresh. Hot drinks are absorbed faster than cold ones.
- Put the egg yolk in a warmed bowl. Add the honey to the bowl with it. Whisk them together thoroughly.
- Keep whisking until pale and slightly thick. Give it a good two full minutes. Let it stand for a minute off the heat. It should be hot but not steaming violently.
- Pour a little coffee onto the yolk mixture. Whisk hard as you slowly pour it. Add only one spoonful at first. Keep whisking constantly throughout. Hot liquid poured fast scrambles the yolk.
- Add the rest of the coffee gradually. Keep whisking until it is all in. It should be smooth and slightly thickened.
- Strain it through a sieve if that happens. Stir the brandy in at the end. Add it right off the heat entirely. Serving it is done immediately. Pour it into a warmed glass or cup.
- Add a splash of cream if you like. Dust cinnamon or nutmeg over it. Serve a glass of water alongside. It is drunk slowly and still warm. Make each one of them to order.
Technique
- The yolk is whisked into hot coffee, which warms it but does not reliably cook it, so raw egg risk applies: use pasteurised eggs if you can, and pregnant people, young children, older adults and anyone immunocompromised should avoid it.
- Egg yolk sets at around seventy degrees while coffee off the boil is far hotter, so the coffee must be hot rather than boiling and added a spoonful at a time while whisking; whisking the yolk with honey first raises the setting temperature and gives more margin.
- A Melange is the standard Viennese coffee with hot milk and foam, and this is the rich version of it; the name honours the emperor, though whether Franz Joseph drank it is not documented, and naming dishes after him was common.
Substitutions
- Pasteurised egg yolk removes the raw egg risk and behaves the same way.
- Rum or a fruit brandy can replace the cognac.
Variations
- Some cafes add a splash of cream on top.
- Cinnamon or nutmeg is dusted over in some houses.
- The plain Melange is the everyday version without egg or spirit.
History
A Viennese coffeehouse speciality named for the emperor, far richer than the plain Melange.
Frequently asked questions
What is Kaisermelange?
Kaisermelange is a cocktail from Austria: black coffee whisked with egg yolk, honey and brandy. A Viennese coffeehouse speciality named for the emperor, far richer than the plain Melange.
How long does Kaisermelange take to make?
Kaisermelange takes 10 minutes of preparation and 5 minutes of cooking. The recipe makes serves 1. It is rated medium to make.
What can I substitute in Kaisermelange?
Yes, within limits. Pasteurised egg yolk removes the raw egg risk and behaves the same way. Rum or a fruit brandy can replace the cognac.
What is the most important thing to get right in Kaisermelange?
Egg yolk sets at around seventy degrees while coffee off the boil is far hotter, so the coffee must be hot rather than boiling and added a spoonful at a time while whisking; whisking the yolk with honey first raises the setting temperature and gives more margin.
