From Issue: January 2003

COFFEE

Specialty Italian Coffee Drinks

Caffè macchiato
Caffè macchiato is made with one shot of espresso and one tablespoon of frothed milk. It is best for those who prefer a creamy or light espresso for breakfast. Also called espresso macchiato.

Caffè corretto
Caffè corretto consists of a single shot of espresso flavored with a spirit, like grappa, sambuca or brandy. It is perfect for after dinner (though some Italians prefer to drink it in the morning).

Caffè latte
The drink is made with a large portion of warm milk and one shot of espresso. No foam is added though sugar can be mixed in to taste. In Italy, caffe latte is served in a large cup at breakfast with cookies. Also called latte macchiato.

Caffè mocha
Caffè mocha is a rich combination of espresso, chocolate syrup and steamed milk enjoyed mostly in the morning or late afternoon. This is the only flavored syrup added to Italian coffee drinks.

Cappuccino crème brûlée
2 1/2 cups heavy cream
1/2 vanilla bean
1/2 cup Arabica coffee beans
4 egg yolks
6 tablespoons superfine sugar, divided
salt

Preheat the oven to 300. Place the cream, vanilla bean and coffee beans in a saucepan, and bring to a simmer. Remove from heat, and let pan cool in a bowl filled with ice. Meanwhile, place the egg yolks, 4 tablespoons of the sugar and a pinch of salt in a stainless steel mixing bowl. Whisk until it becomes pale yellow in color and doubles in volume. Combine 1/3 of the egg yolk mixture with the heavy cream mixture, and whisk until well-combined. Strain through a fine mesh strainer: Place parchment paper on the bottom of a high-sided baking sheet. Place 4 4-ounce ramekins on top of the parchment, and fill the pan with water halfway up the side of the ramekins. Pour mixture evenly into the ramekins. Place the pan in the oven for 50 minutes or until mixture has set. Refrigerator for 1 hour, then sprinkle with remaining sugar. Carmelize sugar with a small blowtorch or under the broiler: Serves 4
.