Monday, December 5, 2011


Yield: 6 cups
18 ounces of espresso
3 cups of mile (whole or 2% work best; skim milk won’t froth much)
4 tablespoons sugar

1. Make espresso, but do not pour it into cups yet.
2. Heat the milk until little bubbles form around the edge of the pot. Watch carefully so it doesn’t boil over and burn.
3. Pour the hot milk into a blender and blend briefly on high; this will froth the milk.
4. Fill each coffee cup with 1/3 cup of espresso. Add 2 teaspoons of sugar and stir. Fill the rest of the cup with the foamy milk and serve.

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