Strong black coffee in a glass under a thick cap of whipped cream, not stirred: you drink the hot coffee through the cold cream. A Vienna coffee house classic.
Untested: not yet made in this kitchen. It is here for the Coffeehouses in History page.
Ingredients
- 1 double espresso (about 60 ml), or 60 ml strong moka-pot coffee
- 50 ml cold whipping cream
- 1 teaspoon powdered sugar, for the cream, optional
- 1 glass cold water, to serve
Directions
- Whip the cream with the powdered sugar, if using, until it holds soft peaks.
- Make the espresso into a heatproof glass of about 150 to 200 ml.
- Spoon the whipped cream thickly on top of the hot coffee, without stirring it in.
- Serve with a spoon and a glass of water, and drink the coffee through the cream.
Notes
Where this comes from Vollpension’s Vienna coffee house guide describes the Einspänner as a strong black Mokka in a glass topped with whipped cream (Schlagobers), not stirred. No Viennese authority publishes quantities; the amounts here are a working version. The name Einspänner means a one-horse carriage. The usual explanation, that a cab driver could hold the glass in one hand and the reins in the other, or that the cream kept the coffee warm while he waited, is a folk explanation without a source. The photo An Einspänner in a glass on a saucer; it is not this recipe’s coffee.