Dish for Algerian Coffee of Prague, a Viennese-style dessert coffee that is, for a specialty of Prague.

Recipe for Algerian Coffee of Prague, a Viennese-style dessert coffee that is, for a specialty of Prague with no recognized ties to Algeria. Go figure.

Active ingredients

2 rounded tablespoons (about 15 grams) ground coffee (fine ground for espresso, medium-fine new on amazon grind for moka pot), preferably an espresso blend

3 tablespoons eggnog, click on this link for recipe (or replace zabaglione, click on this link for recipe)

2 teaspoons (1/2 ounce) brandy

sugar to taste, optional

1 huge dollop of lightly sweetened whipped cream

Directions

If utilizing an espresso maker, put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Place a brew pitcher or other receptacle directly under the brew head, switch on the brew switch, and brew for 22 to 28 seconds to yield 3 ounces of espresso. If utilizing a moka pot, eliminate the filter basket from the lower chamber of moka potand fill with 1 rounded tablespoon for a single serving pot, 2 rounded tablespoons for a double serving pot. Gently level the grinds, strongly screw the top area onto the base, and put the pot over the burner. Leave the leading cover open and turn the heat to medium-low. When the upper chamber is filled about halfway and the flow from the nozzle starts to sputter, turn off the heat and wait up until the chamber is full ad the sputtering has actually stopped. (If utilizing a single-serving pot, repeat with staying coffee grinds.)

Wash a high, stemmed dessert glass or glass mug with hot water, then dry it.

Integrate the eggnog and brandy in a bowl and beat with a whisk. Pour or spoon the mix into the glass. Stir sugar into the espresso, if preferred, and put over the eggnog mix. Top very generously with whipped cream and serve.