Coffee Recipe: Espressino
A simple espresso-based drink hailing from Italy
I’ve been obsessed with Italian food lately and especially learning about pasta, the wide variety and how each region has it’s own tradition and special way of making it. Bon Appétit has a great video showing how to make 29 handmade pasta shapes if you are interested. That made me think about coffee and made me wonder if there’s the same region variation when it comes to brewing and drinking it as there is in pasta.
The drink that I decided to start with is the espressino (I’m sure that’s not a big surprise, it’s in the title after all).
What is an espressino?
The espressino is an espresso-based drink with steamed milk and cocoa or Nutella. There are actually two different drinks that have similar ingredients from different regions in Italy that share the same name:
- the southern espressino uses only cocoa powder sprinkled in the cup before brewing the espresso and after adding the steamed milk.
- the northern espressino uses Nutella on the bottom of the cup and cocoa powder as a garnish.
The Origin
Even though there’s a bit of contradicting information about the origin of the espressino, I think it’s fair to assume that southern version came first, partly because it uses more traditional ingredients and partly because the northern version seems to be building on top of an already existing drink by adding the Nutella.
The simple cocoa sprinkled espressino traces it’s origins to Puglia, a southern region of Italy (the heel of the “boot”) famous for ancient whitewashed coastal towns, baroque architecture, centuries-old olive groves and amazing food.
Alba, the hometown of the Italian chocolate giant Ferrero and maker of the riot-causing Nutella, in the Northern part of Italy, is not surprisingly the home of the second variation of espressino.
The Southern Espressino Recipe
I couldn’t find anything specific for the espressino in my research when it comes to drinkware so I’m assuming that the traditional cappuccino cup is the way to go for this drink.
Ingredients:
- 1 espresso shot
- 85 ml cold full-fat milk
- 1 tsp cocoa powder *
Note(*): The actual amount of cocoa powder depends on personal preference and should be tweaked accordingly.
Putting everything together
Before brewing the espresso, steam the milk, making sure not to overheat it and let it sit for a little bit while brewing the espresso so that the foam settles.
Using a warm, dry espresso cup sprinkle some of the cocoa powder in the bottom and brew the espresso shot into the cup. Top with the steamed milk and sprinkle the rest of the cocoa powder on top.
The Northern Espressino Recipe
If it’s southern counterpart fits well in a cappuccino cup, for the Nutella infused espressino I recommend using a 4.5 oz rock glass, similar to the ones used when making a Gibraltar. Even though it doesn’t keep the drink warm for as long, seeing the Nutella on the walls of the glass makes the drink a little bit more interesting and fun.
Ingredients:
- 1 espresso shot
- 85 ml cold full fat milk
- 1 tsp cocoa powder*
- 1 tsp Nutella *
Note(*): The same as with its southern counterpart, the amount of cocoa and chocolate is based on personal preference.
Putting everything together
Follow the same steps as the Southern espressino, with one exception. Before adding the cocoa powder to the bottom of the cup spread the Nutella on the walls of the glass or the cup and then add the cocoa powder.
Tip: An easy way to spread the Nutella is to pick it up with the back of the spoon, and while holding the cup/glass horizontal, keep the spoon straight and rotate the cup. Also heating up the cup/glass helps soften up the chocolate.
Espressino Variations
Espressino Fredo
Like most other espresso-based drinks, the espressino can be enjoyed iced. I prefer using 8 oz rock glass to make more room for the ice cubes. I use the same steps as the recipes above, except I add the ice cubes before I pour the espresso shot into the glass.
Espressino con Panna
“Con Panna” literally means “with cream” and refers to adding whipped cream on top and in my book any chocolaty espresso drink works amazingly with it. Add it before sprinkling the final cocoa powder.
Not just Nutella
I think we can all agree that Nutella is magical, but that doesn’t mean that you should limit yourself to it. There are so many types of chocolate and I’m sure you have a favorite that you can try with this recipe. I love using dark chocolate that I melt by heating up the cup (just be careful not to burn yourself).
What’s the variation that you prefer: The Northern, sweeter, Nutella Espressino or the more subdued version from Puglia?
More to come!
In the next few weeks I’ll be exploring more regions and drinks from Italy, so make sure to check back for more posts and join me on this coffee journey!
