How To Make the Best Iced Coffee, the Austrian Way

As a caffeine lover, I’m always on the hunt for ways to perk up my morning brew. This summer, I've already tried sparkling coffee and iced coffee with a splash of Coca-Cola (which was shockingly good).

At this point, I consider myself Simply Recipes’ unofficial coffee connoisseur. 

Last weekend, I stumbled across a forgotten gem in one of my grandmother’s old cookbooks, and I’ve been obsessed ever since. It’s an Austrian drink called Einspänner, and while it’s traditionally served hot, I found that serving it over ice is a totally acceptable twist. 

What Is an Einspänner?

The drink is made with two ingredients: strong black coffee and a thick cloud of sweetened whipped cream. It’s sweet, creamy, and puts your usual coffee shop order to shame—for a fraction of the price.

Translating to “one-horse carriage,” the Einspänner was originally designed for coach drivers who needed a drink they could manage with one hand while holding the reins with the other. The handled glass mug in which the drink was originally served made it easy to grip on the go.

I can still see its use today, as I’ve been known to sip a coffee when I’m commuting, balancing my coffee in one hand and trying to steer (or hold onto the subway pole) with the other.

How To Make Einspänner

You can make an Einspänner with drip coffee or espresso, depending on the tools you have on hand. Both are quick and easy.

Since I already had whipped cream in the fridge (leftover from making this strawberry shortcake), the whole thing came together in less than a minute. Even if you’re starting from scratch, it’s still impressively low effort.

Option 1: With Cold Brew or Strong Coffee

Fill a tall glass or beer stein with ice, then pour in about one cup of cold brew or cooled, very strong black coffee. (It should be rich and concentrated to stand up to the cream.)

Top with a generous dollop of sweetened whipped cream and serve immediately—no stirring needed.

Option 2: With Espresso or Espresso-Style Coffee

If you have an espresso machine, pull two shots of espresso into a tall mug filled with ice. This quick-chill method (borrowed from Japanese iced coffee) helps lock in the espresso’s brightness and cools it down instantly—no waiting around.

Some of the ice will melt as the espresso hits it—totally fine—but if you like your drink extra cold, toss in a couple more cubes before topping it with a generous spoonful of sweetened whipped cream. Serve right away and enjoy.