Einspänner Latte
An iced einspänner latte, the Korean cafe favorite: vanilla milk and espresso over ice, topped with thick, lightly sweetened cream and a dusting of cocoa.
Servings: 1 drink
Equipment
- Espresso machine
- Handheld electric milk frother
- Clear glass (10–12 oz)
Ingredients
Vanilla Bean Syrup
- ¼ cup sugar
- ¼ cup hot water
- 1 tsp vanilla bean paste
Einspänner Cream
- ⅓ cup heavy cream cold
- 1 tsp powdered sugar
Latte
- ice
- 12 g vanilla bean syrup about 2 tsp, or to taste
- 1 cup milk whole milk recommended
- 1-2 espresso shots adjust to your preference
- ¼ tsp cocoa powder for dusting
Instructions
Vanilla Bean Syrup
- Stir the sugar into the hot water until fully dissolved, then stir in the vanilla bean paste. Let it cool before using.
Einspänner Latte
- Using a handheld electric frother, froth the heavy cream and powdered sugar until thickened but still pourable, about the texture of melted ice cream.
- Add ice and the vanilla bean syrup to a glass. Pour in the milk.
- Pull the espresso and pour it slowly over the milk.
- Spoon a thin layer of cream over the top of the drink, then add dollops of the remaining cream. Lightly dust with cocoa powder.
Notes
Vanilla bean syrup: The recipe makes more than you need. Store the extra in a sealed jar in the fridge for up to 2 weeks.
Cream texture: Stop frothing as soon as the cream thickens and holds soft ribbons. Stiff whipped cream sits on top like a cap instead of drifting into the espresso.
No espresso machine: Use 2 Nespresso shots, moka pot coffee, or ¼ cup strong coffee concentrate.
Hot version: Skip the ice and milk. Pour hot espresso into a small glass, add the syrup, and top with the cream.