As a self-proclaimed non-coffee drinker for years, I have slowly started taking a liking to the process of making coffee and espresso drinks, as exhibited by the last few homecafe recipes. One drink in particular caught my eye in Seoul cafes, and reminded me of the Viennese coffee we had a few years prior; sure enough, it was indeed an Einspänner.
Two shots of espresso topped with a thick dollop of lightly beaten whipped cream, helping to insulate the coffee and add richness to each sip.
100 ml whipping cream
double shot espresso (or concentrated coffee)
1 tsp sugar (optional, but I recommend)
cocoa powder or cinnamon, for dusting (optional)
Prepare your espresso. I like to use my moka pot, which is not real espresso, but the closest I can get without investing in a machine.
While the espresso is being prepared, lightly whip the cream with the sugar until soft peaks. You could choose to whip to stiff peaks if desired, but i find the lighter cream moves more easily to combine with the espresso when sipping.
Pour the espresso in a cup. Gently dollop the whipped cream on top, and sprinkle cocoa powder on top.