Description
Refreshing German iced coffee with strong coffee, sweet whipped cream, and optional chocolate or cocoa garnishes. Perfect for a hot day!
Ingredients
Scale
- 1 cup freshly brewed strong coffee (espresso roast recommended)
- 2 tablespoons granulated sugar (adjust to taste)
- Ice cubes
- 1 cup heavy cream (at least 36% milk fat, very cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings
- Cocoa powder
- Cinnamon
- Coffee beans
Instructions
- Brew the Coffee: Brew a strong cup of coffee. Espresso roast is recommended, but any dark roast will work.
- Sweeten the Coffee: While the coffee is still hot, add the granulated sugar and stir until completely dissolved. Adjust the amount to your liking.
- Chill the Coffee: Allow the sweetened coffee to cool completely. Refrigerate for about 30 minutes or freeze for about 15 minutes (be careful not to dilute).
- Chill the Equipment: Place your mixing bowl and whisk (or beaters) in the freezer for at least 15 minutes.
- Combine Ingredients (Whipped Cream): Pour the very cold heavy cream into the chilled mixing bowl. Add the powdered sugar and vanilla extract.
- Whip the Cream: Whip the cream on medium speed, gradually increasing to high. Watch carefully for stiff peaks. Avoid over-whipping.
- Fill the Glass: Fill a tall glass with ice cubes (about two-thirds full).
- Pour in the Coffee: Gently pour the chilled coffee over the ice, leaving space for the whipped cream.
- Top with Whipped Cream: Generously spoon the whipped cream on top of the coffee.
- Garnish (Optional): Garnish with chocolate shavings, cocoa powder, cinnamon, or coffee beans, if desired.
- Serve Immediately: Serve immediately and enjoy!
Notes
- Sweetness: Adjust the sugar in the coffee and whipped cream to your preference.
- Coffee Variations: Experiment with flavored coffee beans or add a shot of espresso.
- Whipped Cream Variations: Add coffee liqueur, almond extract, cinnamon, or nutmeg to the whipped cream.
- Vegan Eiskaffee: Use plant-based heavy cream alternatives (coconut or soy cream) and plant-based milk for the coffee. Sweeten with agave or maple syrup.
- Adding Chocolate: Drizzle chocolate syrup at the bottom of the glass or add chocolate shavings to the whipped cream.
- Making it Ahead: Brew and chill the coffee in advance. The whipped cream can be made ahead and stored in the refrigerator for up to 24 hours. Assemble just before serving.
- Milk Frother: Use a milk frother to create light and airy whipped cream.
- Layering the Drink: Layer coffee and whipped cream for a visually appealing effect.
- Spiked Eiskaffee: Add a shot of coffee liqueur, Irish cream liqueur, rum, or brandy.
- Iced Coffee Cubes: Use iced coffee cubes instead of regular ice cubes to prevent dilution.
- Serving Suggestions: Serve with a straw and a spoon, and a side of cookies or biscotti.
- Prep Time: 15 minutes
- Cook Time: 5 minutes