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Espresso Con Panna! - a How-to
Espresso Con Panna!
Author: Mark Prince
Posted: June 14, 2000
How-To rating: 6.9
feedback: (38) comments | read | write

Many will tell you, espresso is an acquired taste. Some will tell you it isn't, but many will. Hey, it's okay to admit you find the taste of espresso weird, or maybe even wrong. Part of the problem espresso newbies have with the amazing elixir is that they go in with preconceived taste bud conceptions. Kinda like drinking a Guinness and thinking it's just another beer. Hey, you don't eat liver when you want T-bone, you know!

Once you learn that it is a unique beverage all on its own, and realize that on its own, it has some amazing taste sensations, all is good in the world. But what do you do in the meantime? Let the Espresso Con Panna come to your rescue.

Essentially a Starbucks invention (but it has previous roots) it is single or double of espresso topped with whipped cream. You can make your own (very easy - skim milk, sugar (or sugar substitute), and a blender or mixer - Braun's handmixer with the whipper attachment is awesome for this), or just use store bought cans or containers of whipped cream. You don't even need sugar in your espresso!

The pour Finshed Double
To start off, brew a single shot, a double shot, or a double ristretto (a ristricted double shot) into a 3-5 ounce cup. You should pour a maximum of 3 ounces.
There ya go, a double shot, all ready to drink... but wait. We forgot the whipped cream! Man, does that shot look good on its own.
Adding the whipped cream Finished drink
Here we go, don't mind the can - I actually do normally make my whipped cream from skim milk and Splenda, but I was lazy... Anyway, add that whipped cream, any volume will do.
The finished Espresso Con Panna. Poifect for those espresso newbie friends of yours - or you (go ahead, I won't tell!)

See our other Guides and How Tos

How-To rating: 6.9
Author: Mark Prince
Posted: June 14, 2000
feedback: (38) comments | read | write
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