AI-generated image
Einspänner
Einspänner: a double black coffee in a glass with a tall cap of cold whipped cream and a snow of icing sugar
The Einspänner is named after the one-horse carriages of old Vienna: coachmen waiting outside in winter supposedly liked their coffee under a lid of cream that kept it hot and stopped it slopping. Today it is served in a handled glass at classic coffee houses, a strong black mocha (a double espresso or Großer Brauner without milk) topped with a thick layer of cold, lightly sweetened whipped cream and a pinch of icing sugar. You do not stir it: you sip the hot, bitter coffee through the cold, sweet cream, so each mouthful is two temperatures and two textures. It is an afternoon or late-morning coffee, often with a slice of Sachertorte. The common mistake is runny cream that sinks and turns the drink into a milky latte; whip it until it just holds a peak and spoon it on gently so it floats. It is ready when the cream stands at least 2 cm above the coffee and slowly sinks at the edges. It is strong: a double shot of caffeine in one glass. Chef's tip: pour the coffee in first and wait ten seconds before adding the cream, so the crema settles and helps support the cap.
- Total time
- 6 min
- Difficulty
- easy
- Serves
- 1
Ingredients
- 0.6 oz finely ground coffee for espressodark roast, for a double shot
- 2 tbsp hot water
- ¼ cup whipping creamwell chilled
- 1 tsp icing sugarplus a pinch to finish
- 1 tsp sugar (optional)served on the side
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Warm a 200 ml handled glass with hot water, then tip it out.
1 minStep 2: Whip the ¼ cup whipping cream with most of the 1 tsp icing sugar in a small cold bowl until it thickens and just holds a soft peak; it should mound on a spoon without dripping.
2 minStep 3: Pull a double espresso from the 0.6 oz finely ground coffee for espresso straight into the glass and add the 2 tbsp hot water so it fills about two-thirds of the glass. Let it sit 10 seconds.
1 minStep 4: Spoon the whipped cream gently onto the surface, piling it into a cap about 2–3 cm tall. Dust with the last pinch of icing sugar and serve with 1 tsp sugar on the side and no spoon for stirring.
1 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 6 g
- Fat
- 14 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does einspänner take?
- About 6 minutes in total: 3 minutes to prepare and 3 minutes to cook.
- How many people does it serve?
- 1 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of icing sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.
Spanish