Restaurants›HEAT - JUMEIRAH (Healthy Eats & Treats)›Piccolo Recipe

Piccolo Recipe

Inspired by HEAT - JUMEIRAH (Healthy Eats & Treats)

Time6m

Serves1

(Kcal: 61 P: 3 C: 5 F: 3)

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Ingredients

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Piccolo (single serving)

2.03 tbsp (30 ml) Freshly brewed espresso1/4 cup (60 ml) whole milk (or milk of choice)1 1/3 tbsp (20 ml) milk foam (microfoam)1 tsp granulated sugar1/4 tsp cocoa powder (for dusting, optional)

Method

Piccolo (single serving)

Prepare espresso

Grind fresh espresso beans to a fine setting and tamp evenly. Brew a 30 ml ristretto/espresso shot into a pre-warmed piccolo or demitasse glass. If using a pre-brewed espresso, pour 30 ml of hot espresso into the serving glass.

Heat milk

Pour 60 ml of whole milk (or chosen milk) into a steaming pitcher. Steam the milk to 55–60°C (130–140°F), creating silky, dense microfoam. Aim for very fine bubbles and a glossy texture—avoid large airy foam.

Sweeten (optional)

If you want it slightly sweetened to match the nutrition profile, add 1 tsp granulated sugar to the steamed milk and swirl until dissolved. Alternatively, stir the sugar into the espresso before pouring milk.

Assemble the piccolo

Hold the piccolo glass with the espresso at a slight angle. Pour the steamed milk slowly into the center of the espresso so that the liquid blends and a thin layer of microfoam rises to the top. Finish with about 20 ml of visible microfoam on top.

Garnish and serve

Lightly dust the foam with 0.25 tsp cocoa powder if desired. Serve immediately on a small saucer with a demitasse spoon.