Viennese Caramel Coffee Viennese Caramel Coffee

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Portion size 2 servings



In saucepan, heat unsalted butter and granulated sugar over medium heat, without stirring, until mixture is golden, about 6 minutes. Stir in whipping cream, lemon juice and pinch of salt; cook until thickened, about 2 minutes. Remove from heat; stir in vanilla. (Make-ahead: Can be refrigerated for up to 1 week.)

Divide hot elongated espresso between two cups. Top each serving with 1/4 cup whipped cream and 2 tsp of caramel sauce.

Nutritional facts PER SERVING: about

  • Calories 155
  • Total fat 14 g
  • Saturated fat 9 g
  • Cholesterol 45 mg
  • Sodium 30 mg
  • Total carbohydrate 6 g
  • Fibre 0 g
  • Sugars 6 g
  • Protein 1 g
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Viennese Caramel Coffee