Near the centre of Ostrava there is a café that will impress you with its unique interior. You can sit there in comfortable armchairs or sofas and enjoy a wide range of coffee specialties and delicious desserts. This café includes a production room where they make their own desserts, which are then put directly into the showcase. For this winter, they have prepared a tempting offer that will keep you warm. You can enjoy fruit punch, red mulled wine or hot chocolate with marshmallows. They have also come up with a unique coffee called “Sweet Secret” and fluffy pancakes with fruit.
Sweet Secret Coffee:
2 cl Gingerbread syrup, 6 cl Hot chocolate, 1 dcl Whipped milk, Doppio, Pinch of grated ginger, Whipping cream, Tartlet crumb, Whole cinnamon.
Whip the milk and pour it down the side of the glass, then add 2 cl of gingerbread syrup and 6 cl of hot chocolate. Prepare a doppio and add a pinch of ginger into it. Pour into the glass and add the whipped cream. Garnish with grated tartlet and cinnamon.
700 ml Milk, 400 g Semi-coarse wheat flour, 2 Eggs, 20 g Yeast, 40 g Sugar, Butter for frying, Salt.
Prepare a sourdough starter with yeast, a tablespoon of sugar, a tablespoon of flour and a little lukewarm milk. Put the sifted flour into a bowl, add the starter, the eggs, the remaining lukewarm milk, a pinch of salt and the rest of the sugar. Mix. Let the dough rise in a warm place for about 20 minutes. Heat a frying pan or a griddle and brush lightly with butter. Using a ladle, pour the batter onto it and bake the pancakes until golden brown on both sides. Finally, season as desired. Serve with sour cream, vanilla cream, garnish with fruit, whipped cream or fruit topping.
Red mulled wine with homemade syrup:
1 kg Sugar, 25 g Star anise (whole)
20 g Cloves (whole), 30 g Cinnamon (whole), 10 g Allspice (whole), 500 ml water, Zest of 1 lemon, Zest of 1 orange, 1,5 l Dry red wine.
Pour the sugar into a saucepan, let it dissolve over medium heat without stirring. Once the sugar begins to dissolve, turn down the heat and wait until it turns golden. Be careful not to let the caramel turn a deep brown colour, as it is quite bitter. Slowly pour water over it. The caramel hardens, but we keep heating until it melts. Bring to the boil. Add the spices and zest, cook for about 10 minutes. Then refrigerate overnight. The next day, strain and pour into a glass bottle.Pour 1,5 cl of red wine into a stainless steel jug, add 4 cl of syrup, boil on a nozzle. Then pour into the glass and garnish with an orange slice.
Pour 1,5 cl of red wine into a stainless steel jug, add 4 cl of syrup, boil on a nozzle. Then pour into the glass and garnish with an orange slice.