Espresso Con Panna Recipe at Home
If you’re looking to elevate your coffee experience, the Espresso Con Panna is a delightful treat that combines the rich intensity of espresso with the silky sweetness of whipped cream. Perfect for cozy mornings or an afternoon pick-me-up, this simple yet indulgent drink will make you feel like a barista in your own kitchen.
Ingredients
- 2 ounces (about 60 ml) of freshly brewed espresso
- 2 ounces (about 60 ml) of heavy cream
- 1 tablespoon of sugar (adjust to taste)
- Optional: a pinch of vanilla extract
Method
- Brew your espresso: Start by grinding your favorite coffee beans and brewing 2 ounces of espresso using your espresso machine or stovetop Moka pot. Aim for a brewing temperature around 195°F to 205°F (90°C to 96°C). This should take about 25-30 seconds.
- Whip the cream: While your espresso is brewing, pour the heavy cream into a mixing bowl. Add the sugar and vanilla extract if you’re using it. Whip the cream by hand or with an electric mixer until soft peaks form. This should take about 2-3 minutes.
- Combine: Once your espresso is ready, pour it into your favorite cup. Gently spoon the whipped cream on top of the espresso, allowing it to float gracefully.
- Serve: Enjoy your Espresso Con Panna immediately, and savor each sip as the cream mingles with the espresso.
Optional variations
- Sweetness: Adjust the sugar to your preference, or try flavored syrups for a fun twist.
- Milk/non-dairy: Substitute heavy cream with whipped coconut cream or almond cream for a lighter or dairy-free option.
- Iced/hot: For a refreshing iced version, brew the espresso and let it cool before serving over ice with whipped cream.
Troubleshooting tip: If your whipped cream isn’t thickening, make sure your cream is very cold and try whipping it a bit longer.
Serving suggestion: Pair your Espresso Con Panna with a buttery croissant or a slice of rich chocolate cake for the ultimate coffee experience. Enjoy!
