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Cappuccino

Viennese

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INGREDIENTS

1 shot illy Espresso

Fresh cold whole milk

3 oz heavy cream (90 ml)

Cocoa powder

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PREPARATION

A traditional coffeehouse favorite marked by its generous whipped cream topping.

1. Prepare espresso directly into a cappuccino cup

2. Steam and froth the milk in a steaming pitcher using the steam wand of your espresso machine.

3. Pour milk directly over coffee until it is about 1/2 inch (1.5 cm) from the top

4. Whip the heavy cream in a small bowl or mixing cup until it is thick

5. Top the coffee with whipped cream and dust lightly with cocoa powder

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