Hot Espresso Recipes

Espresso
The classic espresso recipe: a single shot of espresso, approximately 1-1/2 ounces. Best served in a pre-heated espresso cup.

Espresso Dopio (Double Espresso)
Double the quantity of espresso to about 3 ounces for double the pleasure. Typically served in a cappuccino cup.

Espresso con Panna
A single or double espresso shot topped with whipped cream.

Espresso Macchiato
A single shot of espresso topped with 1-2 tablespoons of frothed milk.

Espresso Romano
A single shot of espresso topped with fresh lemon peel. This is not a traditional Italian recipe, but often served in the US.

Caffe Americanno
Espresso diluted with hot water to drip coffee strength.

Spicy Viennese Espresso
Mix a double-shot of espresso, 1/2 t cinnamon, 4 ground cloves and 1/2 t allspice. Top with whipped cream

Cappuccino
Typically 1/3 part espresso to 2/3 part frothed milk in a 5 ounce cappuccino cup, then top the Cappuccino with foam from the frothed milk. Cappuccino can be garnished with a light sprinkle of ground chocolate, cocoa powder, cinnamon, nutmeg or vanilla powder.

Caffe Latte
Referred to by the French as Cafe au Lait and the Spanish as Cafe con Leche. A double-shot of espresso (about 3 ounces) mixed with about 5 ounces of steamed milk. Usually little or no foam is added to the top. Serve in a large 9 ounce bowl-shaped heavy cup.

Mocha Cappuccino
Mix 1/3 part espresso to 2/3 part steamed milk, after dissolving cocoa or chocolate syrup with the milk to taste.

Cold Espresso Recipes

Cool Cocoa Espresso
Mix a single espresso shot (cooled) with 2-3 teaspoons cocoa, 1/2 t vanilla extract and 1-cup cold milk. Pour over ice in a tall glass and top with whipped cream.