Algerian Coffee of Prague

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


  • 2 rounded tablespoons (about 15 grams) ground coffee (fine ground for espresso, medium-fine grind for moka pot), preferably an espresso blend
  • 3 tablespoons eggnog, click here for recipe (or substitute zabaglione, click here for recipe)
  • 2 teaspoons (1/2 ounce) brandy
  • sugar to taste, optional
  • 1 very large dollop of lightly sweetened whipped cream


  1. If using an espresso machine, 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, turn on the brew switch, and brew for 22 to 28 seconds to yield 3 ounces of espresso.  If using a moka pot, remove the filter basket from the lower chamber of  moka pot and fill with 1 rounded tablespoon for a single serving pot, 2 rounded tablespoons for a double serving pot.  Gently level the grinds, firmly screw the top section onto the base, and place the pot over the burner.  Leave the top lid open and turn the heat to medium-low.  When the upper chamber is filled about halfway and the flow from the nozzle begins to sputter, turn off the heat and wait until the chamber is full ad the sputtering has stopped.  (If using a single-serving pot, repeat with remaining coffee grinds.)
  2. Rinse a tall, stemmed dessert glass or glass mug with hot water, then dry it.
  3. Combine the eggnog and brandy in a bowl and beat with a whisk.  Pour or spoon the mixture into the glass.  Stir sugar into the espresso, if desired, and pour over the eggnog mixture.  Top very generously with whipped cream and serve.