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VIENNESE CAPPUCCINO
This variation is the result of the age-old Austrian tradition.
Prepare a 'weak' espresso on the machine for 30-35 seconds, then add hot milk topped
by whipped cream. Serve in a medium-sized cup (midway between an espresso cup
and a cappuccino cup).
Decorate with flakes of chocolate.
COLD ESPRESSO SHAKE
Frothy and extremely refreshing, this drink is delicious on hot days.
Prepare an espresso, add sugar and pour into a shaker with large ice cubes. Shake for
few seconds.
Serve in a tumbler or flûte.
IRISH COFFE
Energy-giving and invigorating drink.
Warm a long glass and mix eight parts of hot coffee with one part whisky and brown
sugar.
Gently pour some freshly whipped cream over the back of a spoon so that it floats on
the coffee: the result is a layer of cool white cream on top of the hot dark coffee.
MEXICAN COFFEE
Intense and exotic.
Mix a portion of double cream, half a teaspoon of cinnamon, a pinch of nutmeg and
sugar in a small cup and beat until this mixture becomes frothy.
Pour a teaspoon of chocolate syrup and the coffee into a medium-sized cup, adding a
further pinch of cinnamon, and blend together.
Top with a teaspoon of vanilla-flavoured cream.
CAPPUCCINO ICE-CREAM
Heat 2 cups of espresso, ¾ cup of cream and ½ cup of sugar in a pan up to the
boiling point.
Let the mixture cool down, then put in the freezer for 4-5 hours.
Move to the refrigerator for half an hour before serving.
Serve two-three balls of this ice-cream in a small bowl and decorate with roasted
coffee beans.
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