Sweet Melting Espresso

Sweet Melting Espresso



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  • 1 tbsp plus 1 or 2 tsp (20-25 ml) Espresso
  • 2 tsp (10 ml) liquid sugar
  • Approx. 3 tbsp (40 ml) cold whole milk
  • Approx 1/16 oz (3 g) unsweetened
  • Cocoa powder
  • 1/2 ladyfinger
  • 2 tbsp (30 ml) fresh skim milk
  • Powdered cinnamon


An unexpected guest enriches this flavorful recipe: a ladyfinger cookie immersed in a lively mix of milk, coffee and cocoa, to fill it with body and all its aromas. Compact cold milk foam and a thin dusting of cinnamon complete the masterpiece.

  1. Prepare the Espresso in a small cup.
  2. In the frothing pitcher, combine the liquid sugar, whole milk and cocoa powder; heat it with your Espresso machine’s steam wand, being sure to keep it on the surface.
  3. Mix the sugar, milk and cocoa mixture into the blender, then crumble the half ladyfinger, adding it, followed by the Espresso, to the mixture.
  4. After blending for a few seconds, pour it into the 2/3 cup (150 ml) glass.
  5. In the frothing pitcher, use the milk frother to foam the cold skim milk and pour it into the glass, filling it to the brim.
  6. Sprinkle a pinch of cinnamon, and serve.

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