A coffee drink served at Jause, the Viennese take on afternoon tea.
Ingredients
1/2 cup sugar
1/2 vanilla bean, split lengthwise
1 cup chilled whipping cream
1 cup ground mocha java coffee
6 cups distilled water
Directions
Place sugar in airtight container. Bury vanilla bean pieces in sugar. Cover and let stand at room temperature 2 days. Stir mixture once a day. (Can be prepared 1 month ahead.)
Beat cream to soft peaks in large bowl. Gradually add 1/4 cup vanilla sugar and beat to stiff peaks.
Place filter in drip-type coffee maker. Fill with ground coffee. Bring 6 cups water to boil. Slowly ladle water over coffee. Let water drip through before adding more. Divide coffee among 4 glasses or coffee cups. Top each with dollop of cream.
