Cappuccino Viennese

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  • 1 shot illy Espresso
  • fresh cold whole milk
  • 3 oz heavy cream (90 ml)
  • cocoa powder

A traditional coffeehouse favorite marked by its generous whipped cream topping.

1. Prepare espresso directly into a cappuccino cup
2. Steam and froth the milk in a steaming pitcher using the steam wand of your espresso machine
3. Pour milk directly over coffee until it is about 1/2 inch (1.5 cm) from the top
4. Whip the heavy cream in a small bowl or mixing cup until it is thick
5. Top the coffee wtih whipped cream and dust lightly with cocoa powder