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The Globe and Mail

Recipe: Cool off with an Ice Viennese Coffee

Tad Seaborn/The Globe and Mail

Viennese coffee is typically a hot, dark brew topped with whipped cream. Adapted for summer you can throw in some ice and even some ice cream to create a sophisticated sundae. Either way, instead of just adding ice to the coffee, throw the combo into a blender and it will get delightfully airy and frothy. Once it's topped with the whipped cream you will start to conjure reasons to make this your everyday hot-weather java. (Carpe diem usually does the trick.)

For two drinks, make 1 1/2 cups, strong coffee (regular or decaf) and allow to cool in the fridge.

Into a blender add the coffee, 2 tablespoons simple syrup (it will dissolve better than sugar) and 6-8 ice cubes. Buzz until ice is crushed and mixture is frothy.

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Divide between 2 short glasses and top with whipped cream (shaved chocolate as a bonus).

To serve as dessert, add a scoop of good quality vanilla ice cream before adding the whipped cream.

Serve immediately. (If using ice cream, leave the carton out on the counter while making the drink to allow it to soften).

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