Pumpkin Spice Espresso Con Panna
Wes Marvin
2
8 minutes
2 minutes
Drinks
Con panna is espresso wearing a little cloud, and this one's cloud is spiced. Heavy cream gets whipped with sugar, vanilla, and Spiceology Pumpkin Spice Seasoning into soft, spoonable peaks, then a fresh shot lands underneath and starts melting it from the bottom up. Small cup, big fall energy. The batch makes plenty of extra cream, which is a feature, not a bug.
Ingredients
- 20 g whole bean coffee (10 g per single shot)
- 1 cup cold heavy whipping cream
- 2 Tbsp granulated sugar
- ¼ tsp vanilla extract
- 1 tsp Spiceology Pumpkin Spice Seasoning
Directions
Add the cold heavy cream, sugar, vanilla extract, and Pumpkin Spice Seasoning to a chilled bowl. Whip with an electric hand mixer or whisk for 2–3 minutes, until soft-to-medium peaks form: the cream should hold a dollop but still slump slightly. Stop before it turns stiff or grainy.
Preheat two small cups or demitasses with hot water, then empty them. Fine-grind 10 g of beans per shot and pull one fresh espresso shot (about 1 oz) directly into each warm cup.
Immediately top each espresso with 2–3 dollops of the whipped cream. Finish with a light dusting of Pumpkin Spice Seasoning and serve right away, before the cream melts in.
Recipe Products
