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La Cremina del Caffe Partenopeo (Neapolitan Coffee Cream)

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"A frothy, foamy coffee like you get at Italian coffee bars. Sugar is hand whipped with the first drops of coffee out of an Italian mocha to get that creamy head like that of an espresso steam press machine. Read through the instructions of the recipe first to familiarize yourself with the method so you get the hang of it before starting. Put a dollop or two on top of your coffee."
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10 m servings 24
Original recipe yields 8 servings


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  1. Whisk sugar and hot espresso together in a small bowl. Whip coffee and sugar vigorously and continuously until a cream forms with a pale, caramel color, 5 to 6 minutes.


  • Cook's Notes:
  • This can be made in advance and kept for a few hours at room temperature. Just give it a bit of a whirl before using.
  • Try it with either white sugar or raw cane sugar; each has their unique flavor.

Nutrition Facts

Per Serving: 24 calories; 0 6.2 0 0 < 1 Full nutrition

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