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	* Exported from MasterCook * Frosty Viennese Coffee with Chocolate Recipe By :Elizabeth Baird's Favourites Serving Size : 3 Preparation Time :0:00 Categories : Volume 4-12 Dec. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ice cubes 3 cups cold strong continental roast coffee -- (750 mL) 2/3 cup light cream -- (150 mL) or milk 1 tablespoon sugar syrup -- (15 mL)[see below] 1/2 cup whipping cream -- (125 mL) [or double cream] 1 tablespoon semisweet chocolate shavings -- (15 mL) or a generous shake of cocoa powder Distribute ice cubes among 3 tall glasses. Pour in the cold coffee, light cream and the sugar syrup. Stir well. Whip the whipping cream; top each glass with a generous dollop and a sprinkle of chocolate shavings. "A welcome cold coffee break. Freshly ground coffee always makes the best cup or, in this case, glass." Sugar Syrup: Keep a jar of this in the refrigerator and use to sweeten iced tea, coffee and lemonade. A small spoonful in each glass is usually enough. Combine 2 cups (500 mL) of granulated sugar and 2 cups (500 mL) of water in a saucepan. Bring to a boil and boil for 2 minutes. Pour into a clean jar and store in the refrigerator. Makes about 3 cups (750 mL) of syrup. From Elizabeth Baird's Favourites; 150 classic Canadian recipes; 1984; ISBN 0-88862-759-9; James Lorimer & Company, Publishers. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; 25g Fat (89.4% calories from fat); 2g Protein; 4g Carbohydrate; 0g Dietary Fiber; 90mg Cholesterol; 36mg Sodium. Exchanges: 0 Non-Fat Milk; 5 Fat; 1/2 Other Carbohydrates.

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