In 1892 Hugo Asbach, merchant and distiller, founded the company Asbach & Co. in the city of Rüdesheim located at the romantic Rhine. He did not know at that time that he was setting a mile stone in Germany for a name that it still popular as in 1892. A marketing slogan that is still valid today was created in 1937: “The spirit of wine is in Asbach”.
1957 Rudesheimer Coffee was created, a popular coffee drink with Asbach (see recipe). Enjoy these coffees as if you were in Germany. You can find Rudesheimer Coffee in every good cafe and it is the perfect hot drink for the holidays and winter months. If you cannot find the special cups use tall cups. Happy Cooking!
Ingredients Rudesheimer Coffee
4cl Asbach Uralt or any high quality brandy
3 cubes of sugar
Hot coffee (regular or decaf) – preferably German coffee such as Tschibo or Dallmayr
Whipped cream sweetened with vanilla sugar
Grated milk chocolate
Cooking Instructions Rüdesheimer Coffee
– Warm the brandy by using the double boiler method or warm it in a pan (never bring to a boil!).
– Place 2-3 cubes of sugar in an original Rüdesheimer Coffee cup, pour over 4cl of the well-heated Asbach and light it by using a long match.
– Stir with a long-handled spoon to dissolve the sugar completely.
– Let it burn for about 1 minute, then pour in hot coffee to about 2 cm below the rim.
– Top off with a scoop of whipped cream and sprinkle with grated chocolate or cocoa.
Important Product Information
In Germany you can purchase the brandy Asbach Uralt everywhere. Unfortunately not in the USA.
You can find Asbach Uralt at www.Bevmo.com and www.Totalwine.com stores or any other German specialty stores.
Online purchasing is limited and varies from state to state. For online shopping visit the website below to find a list of Asbach Uralt suppliers:
www.wine-searcher.com
Enjoy 2 Additional Recipes with Asbach
1. Rüdesheimer Espresso
Ingredients
2 cl Asbach Ancient
2 cubes of sugar
Freshly Brewed Hot Espresso
Whipped cream sweetened with vanilla sugar
Grated dark chocolate
Instructions
– Place 2 cubes of sugar in the original Rüdesheim Espresso cup together with 2cl of Asbach and ignite using a long match.
– Stir with a long-handled spoon to dissolve the sugar, then fill with hot espresso up to approx. 3/4 under the lip of the cup.
– Top with whipped cream and spread grated chocolate over the cream.
2. Rüdesheimer Eiskaffee – Iced Coffee
Ingredients
4cl Asbach Ancient
3 scoops of vanilla ice cream
Ice-Cold coffee (sweetened to taste)
Whipped cream sweetened with vanilla sugar
Grated dark chocolate
Instructions
– Place 3 scoops of vanilla ice cream in an original Rüdesheimer Coffee cup and pour over 4cl of Asbach.
– Pour in ice-cold coffee and fill up to just below the rim.
– Top with a scoop of whipped cream and sprinkle with grated chocolate.
The Making of Rudesheimer Coffee in a German Cafe – Notice the wonderful Cafe!
Recipe for a Dallmayr Prodomo Cake
Ingredients for 6 cups
200ml heavy cream
50g Dallmayr Prodomo, coffee beans
200g unsalted butter
50g sugar
zest from 1/2 lemon
seeds from 1/2 vanilla bean
2 dashes of salt
5 egg yolks
300 g flour
10 corn starches
5 egg whites
120g sugar
1 dash salt
1-2 tbsp coconut powder unsweetened
30ml coffee
Instructions
– Heat up the cream, add the coffee beans and allow the mixture to steep. After 10 minutes, sieve the cream to remove the coffee beans. Allow the coffee cream to cool down.
– Stir together the butter, sugar, vanilla pulp, lemon zest and a dash of salt until smooth, and then gradually mix in five egg yolks.
– Once cooled, stir the coffee essence bit by bit into the cake mixture, alternating with the flour and the cornflour.
– Whisk the egg whites with the sugar and a pinch of salt until stiff, and then fold into the dough.
– Put a small part of this mixture aside for the top layer.
– Pour this darker coffee cake mixture into the cups. Finally, put the light coffee cake mixture on top of this.
– Bake at approx. 160°C or 320 F for 25 – 30 minutes in a convection oven (350F non convection).
– Let cool off slightly and enjoy warm.
Recipe Source
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