a spoon, you’re ready to create your cappuccino.
Step 1—Pour 1-2 shots of hot espresso (1 shot = 2 tablespoons) into an 8-ounce mug. The number of shots depends on how strong a coffee flavor you’d like in your drink.
Step 2—Stir in 1-2 teaspoons sugar, if desired. Or, if you’d like a flavored cappuccino, this is the time to stir in syrups or other flavorings.
Step 3—Carefully tip the mixing bowl and allow a bit of the steamed milk fluid to pour into the espresso. (Use a spoon to hold back the gobs of foam as you pour.) Finally, spoon the remaining thick foam into your mug—or as much as you can fit!
MAKING A RUSTIC LATTE
A latte is similar to a cappuccino. The difference is in the amount of foam—a cappuccino has much more foamed milk than a latte. For one serving of a latte, start with 2/3 cup of cold, fresh milk, right from the fridge. Follow my directions for frothing the milk. Do not whip the milk more than 20- 30 seconds. At that point, about half of the milk in the bowl should still be fluid and half foamy. Now you’re ready to make your latte. Simply follow the directions for my Basic Caffe Latte recipe on page 311.
Note on type of milk: In Italy, the use of full-fat whole milk is the standard. If you order a cappuccino with skim milk, they’ll look at you like you’re crazy. Why? La dolce vita—“the sweet life”—is the philosophy. It means you should savor the joy of living. If you’re going to have a cappuccino, have it with the better-tasting milk and drink with joy. If you want to limit the fat and calories in your drink, however, by all means use 1% or skim milk for most of the recipes in this book.
COFFEE DRINK RECIPES
Espresso Variations
In Italy, ending a meal with a freshly made demitasse of espresso is not only common, it’s also thought to aid digestion of the meal. Here are some ideas for serving espresso as an after-dinner experience in your home.
ESPRESSO ROMANO “SWEET”
“Sweet” is my own term for this way of serving espresso that I’ve seen in some Italian-American homes. Rub the edge of your cup with a lemon wedge, then dip the dampened edge in sugar and sip the espresso through the sweet, lemony rim.
ESPRESSO WITH CANDIED ORANGE PEEL
Simply serve the espresso with the candied citrus peel on the side of the demitasse saucer. See my recipe on page 364 for instructions on how to make your own candied orange, lemon, or grapefruit peels.
ESPRESSO AMERICANO
Pour 1 shot of hot espresso into an 8-ounce mug. Fill the rest of the mug with hot water.
ESPRESSO WITH SAMBUCA
Serve the demitasse of espresso with a shot of Sambuca on the side. Sambuca is an Italian liqueur with an anise flavor—and Italians believe that anise aids digestion after a meal. Traditionally it is served in a shot glass with roasted coffee beans floating on top. The beans can be ignored as ornamental, or you can chew them to increase the anise flavor of the liqueur. Three coffee beans is traditional good luck, standing for health, happiness, and prosperity. So when you serve your guests, count accordingly!
CAFFE CORRETTO (“CORRECTED COFFEE”)
Add ½ teaspoon of brandy or grappa (Italian brandy) to 1 shot of hot espresso.
ESPRESSO AMARETTO
Add 1 teaspoon of amaretto to 1 shot of hot espresso. Especially delicious served with Dante’s Christmas Fruitcake Cookies and Mike Quinn’s Cherry Cordial Fudge. (See recipes for these goodies and more in the following section.)
ESPRESSO ANISETTE
Add 1 teaspoon of anisette liquor to 1 shot of hot espresso. Serve with a lemon twist.
ESPRESSO KAHLUA
Add 1 teaspoon of Kahlua to 1 shot of hot espresso. Top with a bit of milk foam.
ESPRESSO WHISKEY
Add ½ teaspoon of Irish whiskey to 1 shot of hot espresso. Top with a bit of whipped cream.
ESPRESSO RUM
Add 1 teaspoon of dark rum to 1 shot of hot espresso. Top with whipped cream and a dash of ground cinnamon.
ESPRESSO COCONUT RUM
Add 1 teaspoon of Malibu rum to 1 shot of hot espresso. Malibu rum is made in Barbados with natural coconut extract. Top with a bit of whipped cream and a garnish of lightly toasted flaked coconut. A spirited accompaniment to Clare’s “Bar-ista” Special Macaroons. (See recipe on page 339.)
COFFEE SYRUPS
FLAVORED syrups date back to antiquity, when honey was used as a preservative for fresh fruit juices so that flavored drinks could be enjoyed all year long. As time went on, syrups evolved into flavors