Einspanner Recipes

ICED EINSPäNNER

Steps:

• 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.
• 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.

VIENNESE EINSPäNNER COFFEE RECIPE

Steps:

• Place the hot coffee on a serving glass and add sugar if desired. Stir in a little until the sugar is dissolved.
• In a bowl, whip the heavy cream until stiff peaks form. You can use a hand mixer or mixer with a whisk attachment.
• Gently pour or pipe the whipped cream on top of the espresso. Typically, the ratio of coffee to whipped cream in an Einspanner is 1:1. However, you can still add more whipped cream, depending on your preference.
• Sprinkle chocolate shavings or cocoa powder on top of the cream, if desired. Serve immediately.

EINSPANNER

Steps:

• In a chilled bowl beat the cream until it holds soft peaks. Divide the coffee among six 8-ounce stemmed heatproof goblets, filling them to within 1 inch of the rim, add the sugar, and stir the coffee until the sugar is dissolved completely. Top each serving with the whipped cream.