Iced Einspänner Recipe (2024)

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.

To Melissa, roughly 1oz of Espresso contains 40mg of caffeine, and 1oz of Coffee contains 10mg of caffeine. I think you're on to something in that adding ice to hot espresso would water it down. Also, you're right in that the standard serving size of espresso is 40-80mg of caffeine while a 'small' cup of 12oz coffee contains 120mg, so yes its less in that context. That being said, brewed coffee has less caffeine than espresso.

A little almond extract would accentuate the tiramisu homage.

Or better yet, a shot of Amaretto!

The cream, or even half and half, can easily be whipped using a milk frother with a cold froth setting.

Einspänner got its name from the single horse and buggy drivers who would wait for customers in front of coffee houses or other locations. The hot Mokka would be poured into a glass with a handle and then covered with Schlagobers (whipped cream). The cream would keep the coffee hot longer. If need be, it could be mixed and drunk quickly, but the idea was to sip it slowly through the cream.

I make this around the holidays for dessert, when I've got sweetened cream on hand. This time I added the salt, which I've never done before. It was good. I used decaf espresso. (Cold brewing tastes flat to me. It removes bitterness that I enjoy with dairy and ice.) I don't understand the controversy about about which brew is more caffeinated when decaf is readily available.

This was absolutely, spectacularly delicious! I used my little coffee frother & still overwhipped the cream - it was fantastic, but I now understand why having a silky, pourable consistency would be even better.

Caffeine content is more nuanced actually. Cold brew usually has some of the least caffeine. See reference-https://www.wellandgood.com/coffee-brewing-caffeine-connection/

Made this with coconut almond “half and half” (they call it “Better Half”) as a non-dairy option. Even though it isn’t dairy, it still whipped up to the melted ice cream consistency called for in the recipe. The tiramisu element is not as pronounced thanks to the slight flavor of coconut, but it is still absolutely delicious. I used the unsweetened version but if I was using the original, I’d account for the existing sweetness and cut the sugar in the recipe by half. Excellent!

I don't see how using espresso would make this less caffeinated? There is definitely more caffeine in 1 cup of espresso (8 shots!) than 1 cup of cold brew.

Shake in a jar.

Excellent but a lot of caffeine for a dessert drink. Unless you want to be up all night, make hot espresso or use a pour over method if you lack an espresso machine. Or go decaf from a cafeteria or coffee joint, like I do.

It’s so good!

Delicious!!

really good tastes like tiramisu should always taste my whole family (even those who dont drink coffee) really love it

Save the fuss and have the simpler German cafe drink: The Eiskaffee. 1) Put a scoop of ice cream in a large cup2) Top with iced or cold-brew coffee3) Drink

This is effectively a clone of a cold brew with salted cold foam from [insert coffee chain here] with nothing to do with either an espresso with cold foam or an Espresso con panna (with whipped cream).

Waaaayyy too sweet. This recipe seems to be an adaptation for those who need to slurp flavored whipped cream over a small sweetened coffee-ish drink from a name brand shop.I've been making this for decades, but I use a pinch of coconut sugar, whip the cream with a milk frother to get the silky texture. Make a double espresso over crushed ice, add less than a pinch of salt and spoon the whipped cream on top. The salt eliminates any lingering bitterness without tasting salty.

Yes, a Viennese carriage laden with driver and denizens, lurching through the ditches of 19th century Graben street--all, lashed to a single lamentable chestnut mare, mane and tail in tatters, being thrashed to froth by a sad*st with a buggy whip. Make mine to go.

I make cold brew several times a week in a quart jar in the refrigerator.With that cold brew I make ice cubes in a tray specifically for this purpose.Melted water cubes in a cold brew is like watered down coffee.Just saying…..

I can’t seem to get the cream to stay afloat, it keeps sinking to the bottom, any tips on how to keep it on top?

Add 1 Tbsp cornstarch for a less juicy filling and 1 tsp fresh lemon juice

I substituted the heavy whipping cream with coconut heavy cream and it worked just as well. Very tasty

Starbucks has a doppio espresso con panna which was my go to for years. Their whipped cream is already sweetened so it’s basically this drink but hot.

I enjoyed this. I had to use a plant-based whipping "cream" due to dietary restrictions but it was still very good. I used about 6 oz of (cooled) espresso in each serving. Pretty easy to make this your own in terms of how much coffee, sugar you want, I wouldn't stress too much about how authentic it is. I did like the effect of the cream seeping down through the coffee, very nice. I kept thinking how great it would be to have Dorie Greenspan's Lisbon Chocolate Cake with it. :-) next time...

You should have a note at the ingredient substitution guide, where mixing flour with milk to sub for the heavy cream is recommended. This eceipe is not cooked, so would that substitution be acceptable?

How can I make this dairy free but still sooo good?

Is this a cup of cold brewed concentrate, or of coffee once you dilute the concentrate? I assume the latter but figured I’d check.