Traditional Viennese Einspänner
Einspänner is one of Vienna’s most charming coffeehouse classics: a strong black coffee crowned with a generous layer of cold whipped cream. The name comes from the one-horse carriages once used in the city, and the drink is said to have helped coachmen stay warm and alert while waiting out in the cold. That thick cap of cream helped insulate the coffee and kept it from splashing, too. Today, Einspänner is loved for the same reason it has always been memorable: the contrast of hot, bitter coffee and cool, softly sweet cream.
Ingredients
Instructions
In a small bowl, whip the cold heavy cream with the powdered sugar until it reaches soft peaks.
To warm the glass, fill a clear heat-proof glass with hot water and let it sit for a minute or two. Pour out the water just before assembling the drink.
Brew a double espresso and pour it into the warmed glass. If you want a slightly longer drink, add 2 to 3 ounces of hot water. If using very strong black coffee instead, pour 1/2 cup directly into the glass. Leave enough space at the top for a thick layer of whipped cream.
Spoon the softly whipped cream over the back of a spoon so it floats on top of the hot coffee in a distinct layer. Be generous; the cream is an essential part of the drink.
Dust lightly with cocoa powder or top with a few dark chocolate shavings. Serve at once.
Do not stir. Sip the coffee through the cream rather than mixing it in.
Notes
You will also need a clear heat-proof glass; a small mixing bowl; a whisk, hand mixer, or milk frother and a spoon.
Serve it in a clear glass whenever possible so the dark coffee and white cream layers show beautifully. Warm the glass before filling it so the coffee stays hot longer while the cream remains cool.
Use very cold cream for the best texture. The cream should be thick, airy, and velvety, but still soft enough to spoon gently over the coffee. Do not whip it to stiff peaks. Soft peaks are key. If the cream is too stiff, it will sit too heavily on top and the drink will lose its classic texture.
Powdered sugar works better than granulated sugar because it dissolves easily in cold cream.
A strong, dark coffee works best here. If not using espresso, brew the coffee a little stronger than usual.