Iced Einspänner

Recipe from Kevin Kim

Adapted by Eric Kim

Updated August 23, 2021

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
5 minutes
Rating
4(2,500)
Comments
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Einspänner, in German, is either a one-horse carriage or a hot espresso topped with cool whipped cream. The temperature contrast in the Viennese coffeehouse classic is a delight, to be sure, but this iced variation tastes refreshing in warm weather. It’s sweet, bitter and a little savory all at once, like a tiramisù in beverage form. The salted, sugared cream should float atop the cold coffee without collapsing into it, creating two distinct layers: one dark and weighty like a horseshoe, and the other light as a feather. —Eric Kim

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Ingredients

Yield:2 servings

  • ¼ cup heavy whipping cream

  • 2 teaspoons granulated sugar

  • ⅛ teaspoon kosher salt (Diamond Crystal)

  • 2 cups ice cubes

  • 1 cup cold-brewed coffee

  • Cocoa powder, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

5 grams carbs; 34 milligrams cholesterol; 119 calories; 3 grams monosaturated fat; 7 grams saturated fat; 11 grams fat; 138 milligrams sodium; 1 gram protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, whisk together the cream, sugar and salt until thickened and airy but far before peaks form. It should be decidedly thinner than whipped cream and have the consistency of melted ice cream: silky, light and pourable.

  2. Step 2

    Assemble the drinks: Divide the ice and coffee between two (12-ounce) tumbler glasses. Pour the cream into each glass and, through a fine-mesh sieve or with your fingertips, lightly dust with cocoa powder.

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Ratings

4 out of 5
2,500 user ratings
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Comments

Karen

never use cold brewed coffee for an Einspaenner! Brew an triple espresso, cool it. the half of the sugar is enough! Coffee in Vienna is not as sweet as Americans drink it! Use 2 crushed ice cubes, Beat the heavy whipping creme with sugar. Set it on top of the coffee sprinkle with cocoa. Never stir an Einspaenner you drink through the creme "Haube". Instead of a ton of sugar serve a small praline on the side.

Melissa Rose

To Kaitlin, there is less caffeine in espresso than regular coffee, and cold brew has the most by far. It may seem wrong but it is not. The darker the roast, the less caffeine is less in the bean.

Deb

Or better yet, a shot of Amaretto!

Carol

Used a stovetop espresso maker and poured the coffee over ice while still hot. The salt in the whipped cream took this to the next level! Yum!

Momtana Mom

Tia Maria liqueur is a nice add-in for both iced and warm einspänners. Probably not authentic, but definitely tasty!

gamene

Writing from Vienna: absolutely do not use sugar in your Schlag (Schlagobers, whipped cream)! And agreed about using espresso, not brewed coffee

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