Coffee Drink
Rüdesheimer Kaffee: Asbach Coffee with Vanilla Cream
Rüdesheimer Kaffee combines Asbach brandy and sweetened coffee beneath vanilla cream and chocolate. This home version is assembled without a flame.
Drink Snapshot
- Caffeine
- About 65 mg (reference)160 g generic brewed coffee plus 2 g dark chocolateIncludes the coffee and chocolate contributions.
- Calories
- About 250 kcal (model)Coffee, sugars, cream, chocolate and ethanol at 36% ABVCalculated 249.3 kcal before any unreported non-alcohol energy in Asbach.
Serving, sugar and sources
- Serving
- One home cup: 160 g (5.6 oz) coffee, 40 ml (1.4 US fl oz) Asbach and the full measured topping
- Made with
- Brewed coffee, Asbach, vanilla cream and chocolate
- Sugar
- 15.2 g plus spirit sugars. Known total from sugar, cream, vanilla sugar and chocolate. Asbach’s residual sugar is not assumed zero, so this is not a complete brand-specific total.
- Preparation
- About 8 minutes
Home ingredient model using a named vanilla-sugar label and generic USDA records. No alcohol-loss assumption is used for this unflamed method. See the full calculation or label comparison.
Key Takeaways
- 1Choose Rüdesheimer Kaffee for brandy warmth beneath sweet vanilla cream and a small chocolate finish.
- 2Keep the cream soft so the hot coffee and cool topping meet in the same sip.
- 3A modest chocolate garnish leaves more room for the Asbach and coffee aromas.
On This Page10 Sections
Rüdesheimer Kaffee Recipe
Unflamed Home Rüdesheimer Kaffee
Hessen Tourism specifies 4 cl Asbach, three sugar cubes, coffee, vanilla-sweetened cream and chocolate. Here the coffee and topping are weighed, the sugar is measured in grams and the spirit is added without heating or ignition.
Recipe
Unflamed Rüdesheimer Kaffee
- Makes:
- 1 serving
- Time:
- About 8 minutes
Ingredients
- 160 g (5.6 oz) freshly brewed hot black coffee
- 40 ml (1.4 US fl oz) Asbach Uralt at 36% ABV
- 12 g (1 US tbsp) granulated sugar
- 30 g (2 US tbsp) cold heavy whipping cream
- 2 g vanilla sugar
- 2 g dark chocolate shavings
Equipment
- Coffee brewer
- Scale and liquid measure
- Small bowl, small whisk and spoon
- 280–300 ml (9.5–10.1 US fl oz) heatproof cup
Method
- Warm a 280–300 ml (9.5–10.1 US fl oz) heatproof cup, then empty it. Whip 30 g (2 US tbsp) cold cream with 2 g vanilla sugar to soft peaks.
- Tare the cup and weigh in 160 g (5.6 oz) hot brewed coffee. Add 12 g (1 US tbsp) sugar and stir until dissolved.
- Measure 40 ml (1.4 US fl oz) Asbach Uralt at 36% ABV and stir it into the coffee. Do not heat or ignite the spirit.
- Spoon all the vanilla cream onto the coffee. Scatter 2 g dark chocolate shavings over it and serve promptly.
Recipe notes
Contains alcohol. Serve the full measured topping.
A regular suitable porcelain cup works for this unflamed recipe; leave headroom for cream.
Prepare the coffee with the drip-coffee method, then weigh 160 g (5.6 oz) of the finished brew for this drink.
Whip a small portion in a narrow chilled vessel. If necessary, whip 60 g (¼ US cup) cream with 4 g vanilla sugar and use half of the finished mixture. This preserves the topping ratio without treating whipped volume as liquid cream.
What Does Rüdesheimer Kaffee Taste Like?
Rüdesheimer Kaffee combines hot, sweetened coffee with the warming aroma of Asbach brandy. Vanilla cream gives the first sip a cool, rounded sweetness, and the chocolate finish adds a cocoa accent. The liquid underneath stays coffee-led, with a lighter feel than the rich topping.
I prefer a modest chocolate garnish because it leaves the brandy easy to notice beneath the vanilla cream. Sipping through the soft topping gives a changing contrast of cool cream and hot coffee; stirring makes the drink more evenly creamy. The vanilla sweetness makes this feel more like a dessert coffee than a plain coffee-and-brandy mixture.
Asbach, Vanilla Sugar and the Cup
Asbach is the specific name in the regional recipe. The current official Uralt bottle image shows 36% vol. Check your own bottle: another Asbach expression or an older bottling may have a different strength. Ordinary brandy makes a related home variation but changes that named ingredient connection.
Vanilla sugar is sugar flavored with vanilla, not an equal measure of vanilla extract. The calculation below uses Dr. Oetker Professional Netherlands Bourbon vanilla sugar. If unavailable, use 2 g ordinary sugar with a drop or two of vanilla extract as a home substitution and check the label for a revised estimate.
A special Rüdesheimer cup belongs to the serving tradition.
Rüdesheimer Kaffee vs. Other Cream-Topped Coffees
| Drink | Spirit and finish |
|---|---|
| Rüdesheimer Kaffee | Asbach, vanilla-sweetened cream and chocolate |
| Irish coffee | Irish whiskey with a pourable cream float |
| Pharisäer | Rum coffee with whipped cream |
| Café brûlot | Brandy coffee with citrus peel and spices; no required cream topping |
Rüdesheimer Kaffee Caffeine, Alcohol and Sugar
The defined serving has an estimated 65 mg caffeine from its coffee and chocolate. Decaf coffee reduces the coffee contribution but does not remove chocolate’s caffeine or the alcohol.
Swipe to see all columnsScroll to see all columns
| Ingredient | Estimated energy model | Estimated known total sugar |
|---|---|---|
| 160 g (5.6 oz) brewed coffee | 2 kcal | 0 g in the reference |
| 12 g (1 US tbsp) granulated sugar | 46 kcal | 12 g |
| 30 g (2 US tbsp) heavy cream | 102 kcal | 0.9 g |
| 2 g named vanilla sugar | 8 kcal | 1.9 g |
| 2 g 70–85% dark chocolate | 12 kcal | 0.5 g |
| Ethanol in 40 ml (1.4 US fl oz) Asbach at 36% | 80 kcal | Residual sugar not established |
| Combined model | 250 kcal | 15.2 g, plus any spirit sugar |
Serving calculation and sources
The caffeine reference is 160 g (5.6 oz) brewed coffee × USDA’s generic 40 mg per 100 g = 64 mg, plus 1.6 mg from 2 g dark chocolate.
The unrounded energy model is 249.3 kcal. Its alcohol component is 14.4 ml pure alcohol: 40 ml × 0.36. Using 0.789 g/ml and 7 kcal/g gives 79.5 kcal from ethanol. The ethanol estimate uses these conversion factors. The vanilla-sugar manufacturer reports 390 kcal and 93 g sugar per 100 g; USDA supplies the other food references.
For a less sweet version, keep the 2 g vanilla sugar but reduce the base sugar from 12 g (1 US tbsp) to 6 g (1½ US tsp). This removes about 23 kcal and 6 g sugar while retaining the same coffee, cream and spirit.
Caffeine does not counteract alcohol’s effects. This home method does not flame the spirit or assume that heat removes its alcohol.
Rüdesheimer Kaffee Troubleshooting
| Problem | Adjustment |
|---|---|
| Sugar remains at the bottom | Dissolve it fully in hot coffee before adding Asbach. |
| Cream mixes in immediately | Whip to soft peaks and spoon close to the surface. |
| Vanilla or sweetness overwhelms | Reduce base sugar first; keep the topping measured. |
| Chocolate overwhelms | Keep shavings to 2 g instead of adding a spoonful of sauce. |
| Spirit feels too prominent | Try a smaller measured addition next time. |
A Coffee Created for Asbach
Rüdesheim’s city account dates Rüdesheimer Kaffee to 1957. Chef Hans Karl Adam developed the drink for Asbach, the brandy producer based in the town, according to the regional Rheingau account. Coffee, brandy, vanilla cream and chocolate became a recognizable local combination.
Its presentation was part of the appeal. A specially designed cup gave the traditional flamed preparation a wide opening, while the cream and chocolate made an elaborate finish. The distinctive cup still belongs to the drink’s identity; the home version here carries the same coffee, brandy and vanilla-cream combination into a simpler serving.
Common Questions
Can Rüdesheimer Kaffee Be Made Without Flaming?
Yes. Follow the unflamed method above: dissolve sugar in the hot coffee, stir in measured Asbach, then add vanilla cream and chocolate. Do not heat or ignite the spirit.
Do I Need Asbach?
It is the spirit named by the regional sources. Another brandy produces a related home variation, and its strength and nutrition may differ.
Is Vanilla Extract the Same as Vanilla Sugar?
No. To replace the topping's 2 g vanilla sugar, use 2 g ordinary sugar with a drop or two of vanilla extract, as described above. Extract supplies aroma without replacing the weighed sugar.
Is It the Same as Irish Coffee?
No. Irish coffee uses Irish whiskey; Rüdesheimer Kaffee’s Asbach, vanilla cream and chocolate give it a different identity.
Editor's Take
Sources and Further Reading
10 references
External links open in a new tab
Regional preparation
- Regional Rüdesheimer Kaffee recipeHessen Tourism · 4 cl Asbach, sugar cubes, coffee, vanilla cream and chocolate; includes traditional flamed service.(opens in a new tab)
- Rüdesheim’s coffee traditionRheingau regional portal · Regional account of the cup, Asbach connection and Hans Karl Adam attribution.(opens in a new tab)
Ingredient references
Serving estimates
- Brewed coffee compositionUSDA FoodData Central · Record 171890: 1 kcal and 40 mg caffeine per 100 g; generic composition, not a home assay.(opens in a new tab)
- Heavy whipping creamUSDA FoodData Central · Record 170859: 340 kcal and 2.92 g total sugar per 100 g of liquid cream.(opens in a new tab)
- Granulated sugarUSDA FoodData Central · Record 169655: 387 kcal and 99.8 g total sugar per 100 g.(opens in a new tab)
- Dark chocolate, 70–85% cocoaPDFUSDA SR28 · NDB 19904: energy and sugar on page 315, caffeine on page 317.(opens in a new tab)
- Alcohol energy conversionDistilleria Prete · 0.789 g ethanol per ml and 7 kcal per gram for the ethanol calculation.(opens in a new tab)