Barefoot Contessa’s Viennese Iced Coffee combines two things Lydia liked A LOT. Coffee and ice cream. Lydia traveled to Europe by herself in her 20s and really liked Vienna when she was there. She loved watching Ina Garten and has several of her cookbooks.
In honor of this year’s AFTD Food For Thought campaign, I will be posting some of Lydia’s favorite recipes. She liked cooking, watching Anthony Bourdain, the Cooking Channel, the Food Network, Gourmet Magazine, Saveur, Martha Stewart and many, many more. I have her cookbook collection at my house, plus there is a stash of hers at our parents’ house, too.
- 4 scoops vanilla or coffee ice cream
- Unsweetened cocoa powder, such as Pernigotti
- 6 (1-ounce) shots of espresso, regular or decaf
- 3 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1/4 cup hot water
- 2 cups ice
- Short straws, for serving
Combine the espresso, sugar, vanilla, and hot water in a blender and stir until the sugar dissolves. Put the ice in the blender and process on high until the mixture is almost completely smooth. Divide the mixture among 4 short glasses.
Join us for a gourmet food and wine event at
Grapes & Hops in Downtown Ventura at 454 E. Main Street, plus music by Kelly’s Lot and Friends
September 27, 2018 from 6:00 to 9:00 PM
Tickets are $50/person to have a gourmet food buffet and a glass of
white, red, or sparkling wine from the award-winning Grapes & Hops.
Acoustic music from Kelly’s Lot and Friends.
Kelly’s latest: ‘Rescue’ made it on the Roots Music Report Charts in 2018.
#1 Soul Blues Song, #2 Soul Blues Album, #7 California Album
Tickets available for purchase on https://lydiasftdhouse.com/events/
or on the right side bar of this site.
Thank you to our generous supporters for donating to AFTD.