Viennese Einspänner Coffee

• 1 cup heavy cream
• 2 tablespoons sweetened condensed milk
• 1 tablespoon sifted confectioner sugar
• 1 splash vanilla extract
• 2 tablespoons cocoa powder, sifted
• 8 shots hot espresso

Preparation

1. 1

   Chill a mixing bowl and beaters until very cold, for 10 to 15 minutes.

2. 2

   Pour the cold heavy cream into the chilled bowl and add the condensed milk, confectioner’s sugar, and vanilla extract.

3. 3

   Beat on medium speed just until soft to medium peaks form; the cream should remain fluid enough to spread gently rather than holding stiff peaks.

4. 4

   Brew 8 shots of espresso and distribute 2 shots into each of 4 clear glass cups.

5. 5

   Top each cup with an equal portion of the sweetened cream to create a thick, indulgent layer.

6. 6

   Dust the surface of each cup with sifted cocoa powder before serving.