ESPRESSO VARIATIONS (continued) |
| ESPRESSO VARIATIONS (continued) |
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CLASSIC CAFE LATTÉ
Traditionally the morning coffee of Italy and France, taken with pain au chocolate or sweet biscotti. This blend of 1⁄3 espresso to 2⁄3 milk is made with a single shot of espresso. Top with steamed milk, poured down the inside rim of the glass to give a creamy consistency and perfect layer
of froth.
CAPPUCCINO
The real thing is served very light and luke warm with 1⁄3 espresso to 1⁄3 steamed milk and a generous fi nal third of creamy froth.
For added fi nesse, hold a piece of card over one half of the cappuccino before dusting with chocolate.
MACCHIATO
A shot of espresso served short in a 2½ oz (70 ml) demitasse and stained with a dash of fi nely frothed milk.
MOCHA FRAPPE (SERVES TWO)
Ready in minutes this impressive refresher will delight chocolate and coffee drinkers alike. Melt two heaped teaspoons of quality chocolate bits into a double shot of espresso. Add ½ cup cold milk and 9 ice cubes and process in blender on a low speed to a smooth, velvety consistency. Pour evenly into two glasses and serve immediately.
ESPRESSO AFFOGATO
Totally irresistible, this sweet temptation is simply a single scoop of premium vanilla bean ice cream, drenched in espresso and if desired, your favorite liqueur. To create a sense of occasion, serve ice cream in a martini glass with shots on the side.
CON PANNA
Meaning ‘with cream’ this heart warmer is a chic variation on
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