Caffe Con Panna Recipe

Brew

Brew 2 oz of espresso (one double ristretto or a single strong shot) using an espresso machine, Moka pot, or very strong brewed coffee. If the espresso is extremely concentrated, you may add up to 1 oz hot water to reach about 2–3 oz total liquid and your preferred strength.

Preheat the serving cup by rinsing it with hot water, then discard the water. Place the brewed coffee into the warmed cup and set aside while you prepare the whipped cream.

Chill and prepare

Chill a small metal or glass bowl and the whisk or beaters in the refrigerator for 5–10 minutes if possible; chilled equipment helps cream whip faster and hold shape.

Whip cream

Combine 2 tbsp heavy whipping cream, 1 tsp granulated sugar, and 1 tsp vanilla extract (optional) in the chilled bowl. Using a small whisk or electric hand mixer on low-to-medium speed, whip until soft peaks form — cream should be thick enough to mound but still pourable. This should take about 1–2 minutes by mixer or 3–4 minutes by hand.

Taste the whipped cream and adjust sweetness if desired (add a pinch more sugar). Keep the whipped cream cold until ready to assemble.

Assemble

Spoon or gently pipe a generous dollop (roughly 2 tablespoons) of the freshly whipped cream on top of the hot espresso so it floats on the surface (con panna = "with cream"). The hot coffee will warm the cream slightly while keeping a distinct creamy cap.

Lightly dust the whipped cream with 1 tsp grated dark chocolate or cocoa powder. Serve immediately with a small spoon so the drinker can stir cream into coffee as desired.