Special Coffee Recipes

PARTNER ARTICLE

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BICERIN
Bicerin, a creation of the Conte Cavour, is an aristocratic beverage from the old Italian city of Torino. The addition of cocoa powder and cinnamon lends the beverage a noble taste. These ingredients, which were prohibitively expensive at the time, restricted the beverage’s enjoyment to the affluent.

Ingredients (serves 1):
30 ml of espresso coffee
1.5 – 2 teaspoons of cocoa powder
1 teaspoon of sugar (or to taste)
1 pinch of cinnamon
Milk foam

Preparation:
Add the cocoa to the cup with a very small amount of hot water and stir into a creamy mass. Add the coffee. Sprinkle the cinnamon on top and then slowly add the whisked milk.

CAFFÈ MAROCCHINO
Ingredients:
Caffè macchiato (an espresso with a shot of foamed milk)
Cocoa powder

Preparation:
Prepare your preferred espresso, add a shot of foamed milk and finally sprinkle with cocoa powder.

CARAMEL MACCHIATO
Along with the espresso and milk, this variation of latte macchiato contains a caramel syrup whose taste bonds with that of the coffee for an harmonious and exquisite whole.

Ingredients (serves 1):
30 ml of espresso coffee
25 ml of cold milk
150 ml of hot milk
Caramel syrup (amounts may vary, depending on the size of the glass and personal preferences)

Preparation:
Pour the syrup down the inside of the glass. Pour first the cold milk and then the whisked hot milk into the glass. Add the milk foam. Prepare the espresso and pour it into the glass. Add a bonnet of milk foam.

VIENNESE CAPPUCCINO
Ingredients (serves 2-3):
1 dl of freshly made espresso coffee
2 dl of hot milk
9 tablespoons of whipping cream

Preparation:
Prepare the espresso coffee using a light roasted blend of coffee, making it longer than normal. Bring the milk to the boil and slowly add it to the coffee. Top with the previously slightly whipped cream.

DANISH COFFEE
Ingredients (serves 6):
6 eggs
Grated rind of one lemon
100 g of sugar
¾ l of strong, cold coffee
1 large glass of brandy

Preparation:
Beat the eggs with the lemon rind, add the sugar a little at a time until the eggs become light and airy. Slowly add the coffee and the brandy, stirring constantly. Serve in chilled teacups or “Ballon” glasses.