5 minutes
A cold and rich coffee drink topped with a dollop of sweetened whipped cream, finished with a sprinkle of cocoa powder.
cups
teaspoons
teaspoons
Ice Cubes
cups
Cold Brewed Coffee
cups
Cocoa Powder, for garnish
pinches
1. Whip the Cream
In a small bowl, whisk together the heavy whipping cream, granulated sugar, and kosher salt until the mixture thickens and is creamy and pourable, just shy of reaching soft peaks.
2. Assemble the Iced Einspänner
Fill two 12-ounce tumbler glasses with ice cubes. Pour the cold-brewed coffee over the ice, dividing it evenly between the glasses. Spoon the whipped cream onto the coffee in each glass.
3. Garnish with Cocoa Powder
Using a fine-mesh sieve or with your fingertips, sprinkle a pinch of cocoa powder over the cream topping of each glass for garnish.
For this icy refreshment, opt for a bold coffee, such as a strong espresso or a full-bodied dark roast. This ensures that the coffee flavor shines through despite being iced and topped with sweetened cream.
Brew your coffee and let it cool, or even better, refrigerate it to completely chill. Hot coffee will melt the ice too quickly, diluting the strength and flavor profile. You can also brew a cold brew concentrate for deeper, more intense flavors.
Pour the chilled coffee over ice and slowly float the whipped cream over the back of a spoon so it gently divides from the coffee below, achieving a beautiful layered effect. This creates both visual interest and a multi-textured tasting experience.
Whip your cream to medium peaks, making sure it’s rich but still pourable. It's worth using a chilled bowl and beaters for better results. If you slightly overwhip, gently fold in a splash of milk to loosen it back to the desired consistency.
Iced Einspänner is best served and enjoyed immediately after assembly to appreciate the contrast of cold coffee and rich cream. This maintains the structural integrity and prevents premature melting/dilution.
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