La Cremina del Caffe Partenopeo (Neapolitan Coffee Cream)
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.
Recipe Summary test
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.