Hungarian Caffe

READY IN: 2hrs 20mins
Recipe by Annacia

This looks very interesting. You make a coffee custard and then lighten it with effervescent water. Cooking time is chill time

Top Review by realbirdlady

This is almost like a coffee ice cream float - creamy and custardy and cold, with a little jolt of caffeine. I brewed the coffee twice as strong as what I would normally drink, but it probably could have gone a little stronger. There seems to be a step missing in the directions - after the custard coats the back of the spoon, remove from heat and chill 2 hours. This hold time I think could go longer, so you could make up the custard ahead of time, and just mix the cream and sparkling water when you're ready to serve.

Ingredients Nutrition

  • 1 pint black coffee (very strong and fresh)
  • 4 drops almond extract
  • 2 well beaten eggs
  • 2 tablespoons sugar (or to taste)
  • 4 tablespoons heavy cream
  • 1 cup sweetened whipped cream
  • 1 quart of ice cold effervescent water
  • 1 pint of shaved ice


  1. Brew coffee and place in a double boiler.
  2. Mix the almond extract, eggs, sugar, and thick cream well.
  3. When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well.
  4. Return the tempered egg mixture to the double boiler while again stirring well.
  5. Cook only until the custard coats the back of the spoon.
  6. When perfectly cold, fold in a cup of sweetened whipped cream.
  7. Add a quart of ice cold effervescent water and a pint of shaved ice.
  8. Serve in tall sherbet glasses.

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