📝 About This Recipe
Transport yourself to a historic Viennese coffee house with the Einspänner, a luxurious double espresso topped with a thick, cool crown of whipped cream. Historically served to horse-carriage drivers (Einspänner) to keep their coffee hot and spill-proof while holding the reins, this drink offers a sophisticated contrast between hot, bitter coffee and cold, sweet cream. It is the ultimate indulgence for those who appreciate the art of slow sipping and European elegance.
🥗 Ingredients
The Coffee Base
- 18-20 grams Dark Roast Espresso Beans (finely ground for a double shot)
- 2 ounces Filtered Water (heated to 200°F (93°C))
- 1-2 ounces Hot Water (optional, to dilute into a 'long' espresso if preferred)
The Cream Crown
- 1/2 cup Heavy Whipping Cream (well-chilled, minimum 36% fat content)
- 1-2 teaspoons Powdered Sugar (sifted, adjust to desired sweetness)
- 1/4 teaspoon Pure Vanilla Extract (high quality)
The Finishing Touches
- 1 pinch Cocoa Powder (unsweetened, for dusting)
- 1 teaspoon Dark Chocolate Shavings (optional garnish)
👨🍳 Instructions
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1
Begin by pre-warming your glassware. The Einspänner is traditionally served in a tall, transparent glass with a handle. Fill the glass with hot water and let it sit for 2 minutes to retain heat.
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2
In a chilled stainless steel mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
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3
Whisk the cream mixture by hand or with an electric mixer on medium speed. The goal is 'soft to medium peaks'—the cream should be thick enough to sit on top of the coffee without sinking, but still smooth and pourable.
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4
Do not over-whip the cream into stiff peaks; it should have a velvety, glossy texture that feels like a cloud on the palate.
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5
Grind your coffee beans freshly. Aim for a fine grind suitable for a traditional espresso machine or a Moka pot.
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6
Pull a double shot of espresso (approximately 2 ounces). If you prefer a slightly milder drink, you can add 1 ounce of hot water to the espresso to create a 'Schwarzer' base.
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7
Discard the warming water from your glass and wipe the interior dry.
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8
Pour the hot espresso into the bottom of the pre-warmed glass.
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9
Take a spoon and hold it face down just above the surface of the coffee. Slowly pour or dollop the whipped cream over the back of the spoon.
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10
Allow the cream to gently layer on top of the coffee. The ideal ratio is roughly 1 part coffee to 1 part cream (or a 2:1 ratio for a stronger coffee hit).
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11
Dust the top of the cream lightly with a fine coating of cocoa powder using a small sieve.
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12
Add a few dark chocolate shavings if desired for extra decadence.
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13
Serve immediately. Most importantly, do not stir! The magic of the Einspänner is drinking the hot coffee through the cold layer of cream.
💡 Chef's Tips
Use the highest quality heavy cream you can find; the fat content is crucial for the structural integrity of the 'cap.' Always chill your bowl and whisk before whipping the cream to achieve the perfect texture faster. If you don't have an espresso machine, a very strong Moka pot coffee or AeroPress concentrate works as a great substitute. Avoid granulated sugar in the cream as it can leave a gritty texture; powdered sugar dissolves instantly for a silky finish. Ensure the coffee is piping hot when the cream is added to maximize the temperature contrast that defines this drink.
🍽️ Serving Suggestions
Serve with a long-handled spoon and a small glass of cold still water on the side, just like in a Viennese café. Pair with a slice of Sachertorte or a crisp Apple Strudel to complement the bitter espresso notes. Enjoy as a mid-afternoon 'pick-me-up' alongside a buttery shortbread cookie. For a festive twist, add a tiny pinch of cinnamon to the cocoa powder dusting. Serve on a small silver tray to capture the true aesthetic of Austrian coffee culture.