Recipes for Your Standard Espresso Drinks

Caffe Latte

Single shot of espresso with steamed milk at approximately a 3:1 ratio of milk to coffee.

Cappuccino

Traditionally made with equal parts espresso, steamed milk and frothed milk.

Cafe Americano

Single shot of espresso with 6 to 8 ounces of hot water added.

Hammerhead (A Shot in the Dark)

A shot of espresso served in a coffee cup and filled with drip coffee.

Mocha

Most often a Cappuccino or a Caffe Latte with chocolate syrup added.

Espresso Con Panna

A shot espresso with whipped cream.

Double Shot

Two shots of espresso added to the other ingredients included in the drink of your choice.

Cafe Macchiato

A shot of espresso or in a demitasse (small espresso cup) topped with steamed milk. Ratio of approximately 80/20 and often served with a teaspoon of sugar mixed in.

Cafe Breva

More or less like a cappuccino made with half and half rather than whole milk.

Dry Cappuccino

An espresso drink made with a tiny bit of foam and no steamed milk.

½ a cup of brewed 100% Columbian coffee
1 ¾ cups of milk
1 cup of heavy cream
1 package of unflavored gelatin
3 eggs; separated
¾ cup of brown sugar
¼ teaspoon almond extract
1/8 teaspoon vanilla extract
Coffee concentrates (1 cup ground to every 8 ounces of cold water)

Sprinkle the gelatin over a cup of cold water and let it soften while preparing the custard.
Heat milk to its boiling point in a saucepan. Beat egg yolks using a wire whisk or electric mixer. Pour the hot milk over beaten egg yolks slowly, beating constantly with wire whisk. Return mixture to saucepan, add brown sugar, and cook over low heat, stirring constantly, until custard has thickened slightly, approximately 10 minutes. Remove from heat, and add gelatin to the hot custard and stir until dissolved. Add coffee concentrate, vanilla and almond extracts.

3. Transfer mixture to a bowl and refrigerate. Keep refrigerated and stir every five minutes until custard has thickened to the consistency of unbeaten egg whites, approximately 25-45 minutes.
4. Meanwhile, whip the cream until it softens and refrigerate.
5. Beat egg whites until they are stiff but not dry. Fold coffee custard base into egg whites. Gently fold in whipped cream. Pour mixture into 8 individual custard cups and refrigerate for at least 4 hours until set.
When you have finished, you will have created a delicious surprise for all to enjoy.