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Espresso Con Panna

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Recipe: Espresso Con Panna

Espresso Con Panna is simply espresso with whipped cream. Though the name is in Italian, believe it or not Italians hardly ever consume espresso with cream in the mornings. If they do, it  probably is as a dessert. Espresso Con Panna is more common in Cafes and Coffee Shops in the US, UK, France, India, etc.

Both hubby and I are fans of coffee with double or single cream, and no not the one from the can but the actual one from the cartons that can go bad after a few days. The first time we had Espresso Con Panna was in India and we didn’t like it at all as the barista just went crazy with the canned cream. We could hardly taste the coffee !

So whenever, I would whip up some cream for a dessert, hubby and I would enjoy our own version of Espresso Con Panna. Undoubtedly with a good balance of double espresso and lightly sugared whipped cream.

 

Sharing Espresso Con Panna With Sunday Funday Group

For this weekend, Amy who blogs at Amy’s Cooking Adventures suggested the following,” Time to channel your inner barista! November 8 is National Cappuccino Day. Feel free to make any of your favorite coffee house coffees or maybe a homemade syrup or creamer!” While as such I don’t have a fixed recipe for one of my favourites, I actually had to measure the ingredients for this post.

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Check Out How Members Of Sunday Funday Are Celebrating National Cappuccino Day

 

 

 

 

Ingredients Required For Espresso Con Panna

Espresso

Freshly brewed single or double espresso. It should be hot.

Whipping Cream

Double or whipping cream. Whip it before you prepare the espresso. That way the coffee will not become cold. Remember when you add the espresso to the chilled cream, it will  cool down.

Powdered Sugar

We like to add a bit of sugar. I prefer using powdered or confectioners’ sugar. Add according to your taste to the cream before whipping it. Can replace the sugar with maple syrup.

Cinnamon Powder

I love cinnamon powder with my coffee. I usually sprinkle some over the whipped cream before serving.

 

 

 

 

 

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ESPRESSO CON PANNA

Espresso Con Panna is simply espresso with whipped cream. It is pure indulgence but ever so tasty. Serve it with a cookie,
Course Breakfast, Dessert, Drinks
Cuisine International
Keyword espresso con panna, espresso with cream, espresso with whipped cream
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Author mayurisjikoni

Ingredients

  • 2 shots double espresso
  • ¼ cup whipping cream
  • 1 tbsp powdered sugar
  • ½ tsp cinnamon powder

Instructions

  • Add chilled whipping cream to a bowl.
  • Add powdered sugar according to your taste.
  • Whip the cream using a whisk or electric whisk till it forms medium peaks.
  • Divide the whipped cream between two small glasses or cups.
  • Sprinkle about ¼ tsp cinnamon powder on the whipped cream.
  • Brew 2 single or double shots of espresso, following instructions for your coffee maker.
  • For espresso we prefer dark roast but you can use any suitable espresso powder.
  • Pour the espresso shots over the whipped cream.
  • Serve immediately. I love it with a cookie on the side.

Notes

  • Don't have an espresso machine, don't fret. Use espresso instant coffee powder instead.
  • If you don't want to add sugar then I recommend maple syrup. Tastes really good.
  • Serving it with a cookie is my addition. 

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