Korean Style Einspänner is a delightful twist on the classic Viennese coffee drink, often featuring a creamy, dense cold foam topping that adds a luxurious touch to the strong espresso base. Here's a recipe to make it at home:

Ingredients:

Espresso: 1-2 shots
Water: 130-150 ml
Cold milk or ice: to fill the glass
Whipped cream: 50g milk cream and 5g powdered sugar (or to taste)
Cocoa powder or chocolate shavings: for garnish
Instructions:

Brew your espresso and let it cool to room temperature. You can also use a strong black coffee instead of espresso.
In a chilled bowl, whip the milk cream and powdered sugar until it forms a thick, creamy foam. This should have a consistency similar to melted ice cream: silky, light, and pourable.
Combine the brewed espresso with water in a glass filled with ice (if making an iced version).
Top the coffee with the whipped cream, ensuring it completely covers the surface of the coffee.
Sprinkle cocoa powder or chocolate shavings over the whipped cream as a finishing touch.