Iced Einspänner
Updated Aug. 24, 2021
- Total Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup heavy whipping cream
- 2teaspoons granulated sugar
- ⅛teaspoon kosher salt (Diamond Crystal)
- 2cups ice cubes
- 1cup cold-brewed coffee
- Cocoa powder, for garnish
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
- 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.
- 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.
Private Notes
Comments
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.
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.
Or better yet, a shot of Amaretto!
Hah! I’m feeling proud of myself that I figured out a way to use this to replicate Philz Coffee “iced mint mojito” (I think it exists only in CA and Chicago, maybe). At seven bucks a pop, it was worth trying at home. The only difference is that I muddled a few mint leaves at the bottom of my glass and then proceeded with this recipe. The sweet-salty cream is killer! So delicious! If this recipe appeals to you at all, you will probably like it. I want to put this cream on every dessert for the rest of the summer. I realized I had all the ingredients at home due to some leftover cream after a homemade ice cream bender for July Fourth celebrations (another fantastic dessert foray, story for another time), so I gave it a shot. Decidedly successful and economical!
What can you use instead of whipping cream if you are plant based or lactose intolerant? Would aquafaba work?
@Eleanor Is try using whipped coconut cream. I think that shops up pretty well. Aquafaba for those sounds icky to me.
Made this with a double espresso and the lightly whipped cream. I didn’t have any cocoa powder so drizzled a little Nutella on top. Awfully blah. I won’t make it again.