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Eiskaffee

Serves 4 to 6 Beverage vegetarian, Beverages

Eiskaffee

Eiskaffee is a beloved creation found on the sun-drenched terraces of German cafés, where it serves as a refreshing antidote to the warmth of summer afternoons. This home adaptation captures the essence of its café origins, bringing a touch of indulgence to leisurely weekends or spontaneous gatherings. The rich aroma of freshly brewed coffee mingles seamlessly with the creamy decadence of vanilla ice cream, making it a cherished treat when the sun is high and time is leisurely.

The ideal Eiskaffee delivers a delightful contrast of temperatures and textures. Cold, robust coffee serves as the invigorating base, perfectly complemented by the smooth, melting sweetness of vanilla ice cream. Topped with a generous swirl of whipped cream and a sprinkle of chocolate shavings, each spoonful offers a harmonious balance of bitter and sweet, creamy and icy. Enjoyed slowly, it is both a treat and a moment of pause in the day.

Ingredients

  • 200 mlcold coffee
  • 2 scoopsvanilla ice cream
  • whipped creamto top
  • to finishchocolate shavings
  • to tastesugar

Method

  1. Begin by preparing 200 ml of cold coffee. Brew a fresh pot of coffee and allow it to cool to room temperature, then chill it in the refrigerator until it is cold. This ensures the coffee is refreshing and contrasts nicely with the creamy ice cream.
  2. Once the coffee is chilled, measure out the 200 ml carefully. This precise measurement maintains the balance of flavors typical of a German café or beer-garden tradition, ensuring the coffee flavor is prominent but not overpowering.
  3. Take a tall glass and place 2 scoops of vanilla ice cream at the bottom. The ice cream should be firm but scoopable, providing a creamy base that will slowly melt into the coffee, creating a rich, smooth texture.
  4. Gently pour the cold coffee over the ice cream. Pour slowly to avoid splashing and to preserve the integrity of the ice cream scoops. This gentle combination allows the flavors to meld without losing the delicate aromas of the coffee.
  5. Taste the mixture and add sugar to your preference. Stir gently to dissolve the sugar without disturbing the ice cream too much, maintaining the layered effect of the drink.
  6. Top the Eiskaffee with a generous dollop of whipped cream. The whipped cream should be light and airy, adding a creamy finish that complements the coffee and ice cream.
  7. Finish by sprinkling chocolate shavings over the whipped cream. The chocolate adds a touch of elegance and a hint of bitterness that balances the sweetness of the drink.
  8. Serve the Eiskaffee immediately. The contrast of the cold coffee and ice cream with the creamy topping is best enjoyed fresh, capturing the essence of a German café terrace experience.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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