Einspänner (Viennese Coffee with Whipped Cream)

A recipe for Einspänner (Viennese Coffee with Whipped Cream)! This decadent drink pairs a double shot of espresso with a thick layer of freshly whipped cream.

Brunch Week

Welcome to #BrunchWeek 2020! This is our 8th year of #BrunchWeek and while it is a little different this year, 22 bloggers are excited to share all our favorite Brunch recipes.

We have a huge variety including French toast, pastries, waffles, pancakes, fruit salad, drinks, vegan options, and plenty of desserts. We hope you enjoy all our Brunch recipes!

Looking for more of my Brunch Week recipes?

Try my:

• Asparagus Fried Rice
• Caramel Simple Syrup
• Apple and Caramelized Onion Tart

Einspänner (Viennese Coffee with Whipped Cream)

For today’s event, I am sharing a recipe for an Einspänner! Named after the Viennese coachmen of a single horse-drawn carriage, this Austrian drink was traditionally served in a handled glass and topped with a thick layer of whipped cream.

This kept the coffee hot and prevented it from spilling as the coachman held it in one hand and the reins in the other.

I was immediately drawn to the decadent whipped cream topping and have since made it a few times at home on days when I am looking for something a little extra special.

Simply add a freshly brewed, double shot of espresso to a heat-safe mug, optionally stir in a little hot water, and lightly pipe or spoon the freshly whipped cream over the top.

Serve the Einspänner immediately after assembling for a wonderful contrast of the still hot espresso and chilled cream.

I often enjoy the drink on its own alongside a glass of water and a small piece of chocolate or cookie. It is also fantastic paired with a slice of cake or pastry.

Variations

Since originally posting this recipe in June 2020, I have finally visited Austria and enjoyed the Einspänner and a few variations across the country.

While at Cafe-Konditorei Fürst in Salzburg, I had a small version of the Einspänner to pair with a slice of Mozarttorte (cake with chocolate and pistachio cream).

To recreate this at home, I added the 2 ounces (60 milliliters) of espresso to an 7 1/2 ounce (222 milliliter) espresso cup and topped with a smaller amount of the whipped cream.

Fiaker

While at Cafe Tomaselli, I tried the Fiaker- an Einspänner with a shot of Kirschwasser.

At home, I made this by stirring the 1 ounce (30 milliliters) Kirschwasser (cherry brandy) into the 2 ounces (60 milliliters) espresso before topping with the whipped cream and a cherry for garnish.

Orangenlikör

Cafe Katzung in Innsbruck has a house specialty called the Katzung Kaffee. This version includes a shot (1 ounce/30 milliliters) of Orangenlikör (orange liqueur) in the coffee and a dried orange slice for garnish.

Korean Einspänner

I actually first came across the Einspänner not in Austria, but while living in Los Angeles at Second Round (no longer open) in Koreatown (photo above on the left).

Inspired by the Austrian Einspänner, the Korean version is generally served iced, sometimes with milk, and comes in a variety of flavors from basic espresso to caramel, tiramisu, and even a Matcha Einspänner instead of coffee.

A Few Einspänner Tips

For this Einspänner recipe, I used a footed glass mug or Irish coffee mug with an 8.5 ounce (251 milliliter) capacity.

Pour hot water into the heat-safe glass, then pour out before adding the espresso and other ingredients. This will warm the glass and keep the coffee hot longer.

Some recipes extend the espresso with 2 tablespoons (30 milliliters) of hot water. Others stick just to coffee. I usually add the water for the basic recipe and omit it when I am enjoying the Einspänner mit Schuss (with a shot).

You can leave everything unsweetened or add sugar as desired. I generally beat about 1 teaspoon vanilla sugar into the cream. You can also serve it simply with powdered sugar or granulated sugar on the side to sweeten as needed.

The vanilla sugar (Vanillezucker) adds a wonderful light vanilla flavor to the whipped cream. You can buy small packets of vanilla sugar in the European section of many larger supermarkets, but it is easy to make at home.

Scrape out the seeds of one vanilla bean and mix well with 2 cups (400 grams) granulated sugar. Store in an airtight container with the scraped out vanilla beans.

Beat the cold cream just until stiff enough to lightly hold the ridges when piped through a star tip. If too thin, it will fall into the coffee. If too thick, it will lose that smooth and creamy texture.

To help create the distinct layers between the espresso and the cream, pipe or lightly pour the whipped cream gently over the back of a small spoon held just over the espresso. Once the initial barrier has been made, you can remove the spoon and continue topping with the rest of the whipped cream.

This recipe makes one drink, but the ingredients can easily be doubled for two.

Check out what everyone else made:

• Einspänner (Viennese Coffee with Whipped Cream) by Tara’s Multicultural Table
• Bourbon Pecan French Toast Casserole by Love & Confections
• Homemade Cream Cheese Danish by Big Bears Wife
• Soft Summer Herb Bread Knots by Karen’s Kitchen Stories
• Easy and Airy Cheese Soufflé for Two by Making Miracles
• Sausage Egg and Cheese Breakfast Roll-Ups by Cheese Curd In Paradise
• Blueberries and Cream Galette by The Spiffy Cookie
• Home Fries by Hezzi-D’s Books and Cooks
• German Plum Cake (Pflaumenkuchen) by Caroline’s Cooking
• Strawberry Swirl Cheesecake by Amy’s Cooking Adventures

This recipe was originally posted in June 2020 and updated in November 2025 with more variations and photos.

Einspänner (Viennese Coffee with Whipped Cream) Recipe

Adapted from Frances’ Menu

Print Pin

5 from 1 vote

Einspänner (Viennese Coffee with Whipped Cream)

A recipe for Einspänner (Viennese Coffee with Whipped Cream)! This decadent drink pairs a double shot of espresso with a thick layer of freshly whipped cream.

Course Drinks

Cuisine Austrian

Keyword Austria, Austrian, coffee, espresso, whipped cream

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Ingredients

• 1/3 cup (80 milliliters) heavy cream cold
• powdered sugar or vanilla sugar about 1 teaspoon or to taste, optional
• 2 ounces (60 milliliters) hot espresso or strongly brewed coffee
• 2 tablespoons (30 milliliters) hot water optional, plus more for rinsing the glass
• Chocolate shaving or cocoa powder for garnish, optional

Instructions

• Place the cold heavy cream and optionally the sugar in the bowl of a stand mixer fitted with a whisk or a bowl with a hand mixer.
• Beat the cream until the texture is very slightly stiffer than soft peaks, just enough to lightly hold its shape when piped.
• Pour hot water into a heat-safe glass mug. Once the mug is warmed, pour the water back out. This will keep the coffee hot longer.
• Pour the hot espresso into the warm mug. If desired, add the 2 tablespoons (30 milliliters) hot water and stir to combine.
• Either transfer the whipped cream to a piping bag with a large star tip to pipe or gently pour the cream over the back of a spoon held just above the coffee to form a thick layer on top.
• If desired, sprinkle with chocolate shavings or cocoa powder and serve immediately.