Authentic Espresso con Panna

Espresso con Panna is Italian for “espresso with cream.” Traditionally, espresso
con panna uses heavy cream whipped by hand on top of a shot of espresso to make
a thick, creamy layer on top of the espresso. You get a delicious rush of coffee
when you break through the cream layer that is sweet and smooth and a real
treat.

Servings: 1 drink(s)

Author:

Prep Time
1 minute

Cook Time
2 minutes

Whipping Time
3 minutes

Total Time
6 minutes

Course:

Drinks

Cuisine:

Italian

Keywords:

Espresso espresso con panna

🧂 Ingredients

1/2 ounce freshly ground coffee beans
1 ounces water
Heavy cream

Instructions

1 Whip the cream. We know using an electric mixer isn’t the most traditional way
to make espresso con panna, but we think it’s fair to tweak the rules a little
bit. An electric mixer makes this so much easier, and there isn’t any difference
in the result compared to using a hand mixer. There is an art to getting the
right consistency, and you’ll get better the more you practice. A good stopping
point is when you see the cream starting to form well-defined peaks.
2 Now it's time to pull a shot of espresso. The heart of espresso con panna is the
espresso. If you don’t have an excellent shot, you’re not going to have a great
experience. All of the usual espresso details matter here, with tamping and
dosing having the largest effects.
3 Top the espresso with cream. Be gentle with this step. You want the whipped
cream to sit on top of the shot rather than be submerged and mixed into the
espresso.

Nutrition Info

Name	Amount
Calories	100 kcal