8
recipes
Why not try some of the following suggestions for a change.
latte
Hot milk and espresso poured into a cup at the same time (so the coffee doesn’t need
stirring). Proportions vary from half and half to two thirds milk and one third coffee,
depending on which part of the world you’re in.
, don’t ask for latte in Italy, you’ll get plain milk – it’s “caffè e latte” or “caffelatte”.
café au lait
Mix equal amounts of scalded milk and drip or pressed coffee (not espresso). Scalded
milk has been heated above 85°, which gives the characteristic taste.
caffè misto
Café au lait made with steamed milk instead of scalded milk, so it doesn’t have the
scorched milk tang.
caffè macchiato
Espresso with a little steamed milk.
latte macchiato
This should be caffè macchiato in reverse, with more milk than coffee, but it’s normally
made with at least 50% espresso, so it’s not much different to latte.
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