Iced Einspänner

Recipe from Kevin Kim

Adapted by Eric Kim

Updated Aug. 24, 2021

Iced Einspänner
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
5 minutes
Rating
4(2,450)
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
  • ¼cup heavy whipping cream
  • 2teaspoons granulated sugar
  • ⅛teaspoon kosher salt (Diamond Crystal)
  • 2cups ice cubes
  • 1cup cold-brewed coffee
  • Cocoa powder, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

119 calories; 11 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 5 grams sugars; 1 gram protein; 138 milligrams sodium

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
2,450 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!

Allison

This was of most fabulous drinks I’ve ever made. My first sip released an explosion of beautiful sensations – the creaminess, the cold and heat coming together at once, and a touch of sweetness and salt! Loved it! (I followed the recipe exactly, but with half the sugar.)

Pam Williams

I was surprised how easy it was to whip that cream up to the desired consistency. Made the espresso earlier and kept in refrigerator. Thanks again for making me look like I know what I am doing! ha

Barbs

Great recipe—woke up early, craving an extra delicious coffee. Got the ingredients assembled but French pressed a strong brew and drank it hot—best cup of coffee ever. This is gonna be a great day!

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