Einspänner Latte

I first made this einspänner latte when Korean cafes started serving it, and it seemed to be on every local cafe menu. What drew me in was how it looked visually: thick, generous dollops of cream on top, with the espresso poured through so it streaks down into the cold milk underneath.

Vanilla bean syrup and milk are poured over ice, then a shot or two of espresso, and finally a layer of lightly sweetened cream that’s thick enough to float but still soft enough to drift into the coffee as you drink. The cream is cold and rich against the bitter espresso, and the vanilla keeps everything smooth. To me, this tastes like a latte with a scoop of vanilla ice cream melted into it.

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What Is an Einspänner?

An einspänner (also spelled einspanner) is a Viennese coffee drink made of strong espresso topped with a thick layer of whipped cream. The name comes from the German word for a carriage pulled by a single horse. The traditional Viennese version is served hot in a glass, and you drink the coffee through the cream instead of stirring it in.

The iced einspänner latte is a newer take that became popular in Korean cafes. It adds cold milk and ice under the espresso, which makes it lighter and more layered, with three distinct bands of milk, coffee, and cream.

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What Is Einspänner Cream?

Einspänner cream is heavy cream whipped with a little sugar until it thickens but is still pourable, somewhere between liquid cream and whipped cream. That in-between texture is what lets it sit on top of the drink in soft dollops while slowly drifting down into the espresso. In contrast, stiff whipped cream stays put, and thin cream mixes in right away.

It’s also different from cold foam, which is usually made by frothing milk or a mix of milk and cream into a light, airy foam. Einspänner cream is denser and richer.

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Ingredient Notes

Espresso — I pull my shots on a Breville Barista Pro. Use one shot for a milder drink or two for a stronger, more prominent coffee flavor. If you don’t have an espresso machine, Nespresso shots, moka pot coffee, or a strong coffee concentrate all work.

Heavy cream — It needs to be heavy cream (or heavy whipping cream) to get thick enough. Cold cream thickens faster and holds its shape better.

Powdered sugar — Dissolves instantly into the cream, so there’s no grittiness. It only takes a little, since the cream should taste lightly sweet, not like dessert topping.

Vanilla bean syrup — I make my own with equal parts sugar and hot water plus vanilla bean paste. The paste gives a deeper vanilla flavor than extract and leaves little vanilla bean specks in the milk.

Milk — Whole milk gives the creamiest base. Oat milk works well if you want it dairy-free under the cream.

Cocoa powder — A light dusting on top adds a hint of chocolate bitterness that balances the sweet cream. This signature dusting is typically found on this drink at cafes.

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How to Make Vanilla Bean Syrup

I make this when I don’t feel like committing to simmering the syrup in a pot over the store, but it tastes just as good. Stir equal parts sugar and hot water until the sugar dissolves completely, then stir in the vanilla bean paste and let it cool. It makes more than one drink needs, so keep the rest in a sealed jar in the fridge for your next few lattes.

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Tips for the Best Einspänner Latte

Stop frothing early. I use a handheld electric frother, and the cream is ready as soon as it thickens and falls off in soft ribbons. A few seconds too long, and it turns into stiff whipped cream.

Pour the espresso slowly. A slow pour keeps the espresso layered on top of the milk instead of mixing right in.

Add a thin layer of cream first. Spooning a thin layer over the top before adding dollops gives the dollops something to rest on, so they sit higher and look fuller.

Use a clear glass. The layers are a big part of this drink. A clear glass shows the milk, espresso, and cream.

Sip it without stirring. Drinking through the cream is the traditional way, and each sip gets a little of everything. Stir it in later if you want it more like a regular iced latte.

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Variations

• Matcha einspänner: swap the espresso for whisked matcha. Try it with my matcha latte as the base.
• Strawberry einspänner: use fresh strawberry milk in place of plain milk for a pink bottom layer.
• Biscoff einspänner: blend a spoonful of Biscoff spread into the cream and top with cookie crumbs.
• Hot einspänner: skip the ice and milk. Top hot espresso with the cream for the traditional Viennese version.

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Frequently Asked Questions

What is the difference between an einspänner and a latte?

A latte is espresso mixed with steamed or cold milk. An einspänner is espresso topped with thick sweetened cream that sits on top instead of being mixed in. This iced einspänner latte combines the two: milk on the bottom, espresso in the middle, and cream on top.

Is an einspänner the same as Vienna coffee?

They’re closely related. Both are Viennese-style espresso drinks topped with whipped cream, and the names are often used interchangeably outside of Austria.

Is an einspänner sweet?

Only lightly. The cream has a small amount of sugar and the vanilla syrup adds some sweetness, but the espresso keeps it balanced. Add more syrup if you prefer it sweeter.

Do you stir an einspänner?

Traditionally, no. You sip the coffee through the cream so each sip has both. With the iced version, it’s up to you.

Can I make it without an espresso machine?

Yes. Nespresso pods, moka pot coffee, or a strong coffee concentrate all work. The coffee just needs to be strong enough to stand up to the milk and cream.

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Dessert Pairings with an Einspänner Latte

This pairs well with something sweet and a little rich, like single-serve tiramisu, Biscoff tiramisu croffles, or a slice of brown butter banana bread. For another layered coffee drink, try my strawberry white chocolate mocha.