- 60 ml (2 shots) espresso
- cocoa powder to top
- brown sugar as prefered
- 100 to 120 ml heavy/whipping cream (aka 35% cream)
- 1.5 tsp powdered sugar
- 1/2 tsp vanilla extract (optional)
- Whip the heavy cream until stiff with peaks by hand or using a mixer with the whisk attachment. Add freshly brewed espresso into a cup and top with whipped cream. The ratio of cream to espresso for an Einspanner is 1:1 so not all the cream will be used up—although I certainly won’t discourage you from adding all the of the whipped cream into the drink! To finish, sift on cocoa powder and add brown sugar to your liking.