Feeling a bIt Finnish? Go a Kahvi Karlson with Korvapuusti

⭐ Recipe Card: Kahvi Karlsson (Finnish Coffee Cocktail)

A cosy Nordic coffee cocktail — perfect for winter nights or pairing with Vietnamese blends.

Ingredients (1 serving)

  • 150 ml hot brewed coffee (Finns use light‑roast filter; you can use Viet‑Coffee Saigon Phin Daklak, EMC2 Robusta, Trung Nguye Creative1 Blend or Gourmet Blend for Vietnamese-Nordic fusion)
  • 30 ml Baileys Irish Cream
  • 20 ml Kahlúa
  • Whipped cream (lightly sweetened)
  • Optional: pinch of cinnamon or grated chocolate

Instructions

  1. Brew a fresh cup of hot coffee.
  2. Pour Baileys and Kahlúa into a heat‑safe glass or mug.
  3. Add the hot coffee and stir gently.
  4. Top with a generous layer of whipped cream.
  5. Finish with a dusting of cinnamon or chocolate.

Serving Notes

  • Finns drink this as a winter warmer, often after dinner.
  • Works beautifully with Vietnamese Robusta for a deeper, chocolatey twist.
  • For a Vietnamese‑Nordic fusion: use Gourmet Blend for extra body and aroma.

⭐ Recipe Card: Korvapuusti (Finnish Cinnamon–Cardamom Buns)

Finland’s favourite coffee sweet — soft, buttery, lightly spiced, and perfect with Vietnamese coffee.

Ingredients (12–16 buns)

Dough

  • 250 ml warm milk
  • 75 g butter, melted
  • 1 egg
  • 100 g sugar
  • 1 packet (7 g) dry yeast
  • 1 tsp ground cardamom
  • ½ tsp salt
  • 500–550 g plain flour

Filling

  • 75 g softened butter
  • 100 g sugar
  • 2 tbsp ground cinnamon

Topping

  • 1 egg (for brushing)
  • Pearl sugar (or coarse sugar)

Instructions

1. Make the dough

  1. Warm the milk until just lukewarm.
  2. Add yeast and sugar; let sit 5 minutes until foamy.
  3. Mix in melted butter, egg, salt and cardamom.
  4. Add flour gradually and knead until smooth and elastic (5–8 minutes).
  5. Cover and let rise for 1 hour or until doubled.

2. Prepare the filling

  1. Mix softened butter, sugar and cinnamon into a smooth paste.

3. Shape the buns

  1. Roll dough into a large rectangle (about 40×50 cm).
  2. Spread the cinnamon filling evenly.
  3. Roll into a log from the long side.
  4. Cut into diagonal pieces (like small wedges).
  5. Press the centre of each wedge with your thumb or a chopstick to create the classic “ear” shape.

4. Bake

  1. Place buns on a tray and rise for 20–30 minutes.
  2. Brush with beaten egg.
  3. Sprinkle with pearl sugar.
  4. Bake at 200°C for 12–15 minutes until golden.

Serving Notes

  • Traditionally served with light‑roast filter coffee during “fika” or “kahvitauko.”
  • Pairs beautifully with Vietnamese coffee with Robusta - Not traditional but a great flavour combination - put Gourmet Blend,  Sáng Tạo 1, Viet-coffee Saigon Phin daklak or EMC2 robusta in your basket for a Vietnamese–Nordic fusion.
  • Freezes well — reheat for 5 minutes at 160°C to refresh.
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