Espressino Coffee Recipe: the Authentic Italian Way
Espresso, steamed milk, and cocoa are always a recipe for success.
I’m an equal opportunity coffee lover, but I’ll admit to having a bias towards the velvety mouthfeel and bold flavor of an old-school Italian espresso shot. If you’re similarly inclined but looking for something a touch more decadent, allow me to introduce the espressino. It keeps the espresso foundation but adds the foolproof combo of steamed milk and chocolate.
It’s unlikely you’ll spot an espressino on the menu at your local specialty coffee shop, so let’s learn how to make one at home.
What Is An Espressino?
Espressino is a drink made with cocoa powder, one or two espresso shots, and steamed milk – then topped off with more cocoa powder. It’s similar to a Marocchino but switches up the order of the layers.
The espressino originated in Puglia, a southern region of Italy. Like the marocchino, the mocha, and the bicerin, it arose from our collective love of the pairing of coffee and chocolate (1). There is also a northern version of the drink, which adds Nutella instead of cocoa powder. It is common around the town of Alba, home of Ferraro.
The Espressino Coffee Recipe
Here’s my espressino recipe so you can try this delicious drink at home. I’ll be making the original southern version, but feel free to swap in Nutella if you have a hankering for hazelnut.
Espressino Ingredients
- 18 grams of fresh coffee beans
- 2 teaspoons of cocoa powder
- 4 ounces of whole milk
- Coffee grinder
- Espresso machine
- Two 4-ounce glass cups for serving
At A Glance
Brew Time:
5-7 minutes
Yield:
Two 4-ounce drinks
How to Make an Espressino
The best way to make this coffee drink is with a home espresso machine that has a steam wand. If you don’t have one, I’ll suggest some alternatives in the steps below, but they won’t deliver quite the same rich body and mouthfeel.
1. Add The Cocoa Powder To The Glasses
Sprinkle about 1 tsp of cocoa powder into the bottom of each serving glass.
Pro tip: The amount of cocoa powder can be varied to taste. You can also use hot chocolate powder for a sweetened drink.
2. Pull The Shots Of Espresso
Use a burr grinder to grind your beans to a fine grind suitable for an espresso machine.
Pull two shots of espresso either simultaneously or back to back. Pour the espresso over the cocoa powder in the serving glasses.
If you don’t have an espresso maker, brew 2 to 3 ounces of strong coffee. Most Italians would use a Moka pot, but you can also use a coffee maker like an Aeropress or French press or even instant coffee.
Pro tip: Alternatively, use twice as much coffee to pull two double shots if you prefer a more intense coffee flavor.
3. Froth The Milk
Use the steam wand of your espresso machine to froth your milk. Aim for a temperature around 150 F and a light but creamy texture. I like it to be just airier than the microfoam of a latte but not as stiff as cappuccino foam (2).
Pro tip: If you don’t have a steam wand or milk frother, warm your milk in the microwave or on the stovetop, then froth it with a French press or whisk – or just by shaking it in a mason jar.
4. Assemble The Drink
Gently pour about half of the frothy milk over the espresso in each glass. Garnish your espressino with a dusting of cocoa powder on top.
Pro tip: You can also add whipped cream on top, which makes this an espressino con panna – Italian for “with cream.”
How To Make Espressino Freddo
It’s just as easy to make an iced version of this drink. Add the cocoa powder to a chilled serving glass, followed by a handful of ice cubes. Pour the espresso over the ice, then add 2 or 3 ounces of cold milk – or cold milk foam if you have a frother.
Final Thoughts
Consider the espressino if you’ve been looking for a good espresso drink to start the day off right. Combining bold espresso, creamy steamed milk, and rich cocoa, it’s a delicious way to enjoy chocolate for breakfast without feeling overly decadent.
You probably won’t find it at the local café – unless you happen to be in Italy – but it’s quick and easy to make this drink at home. So give it a try!
FAQs
There are 41 calories in the single-shot espressino in this recipe, mainly from the high fat content of the whole milk. If you replace the cocoa powder with Nutella, the calorie count increases to 100, and the drink has significantly more sugar.
Yes, you can use decaf coffee in an espressino. If you want the decadence of the espressino without the caffeine, high-quality decaf beans are an easy substitution. Just keep in mind that cacao has a small caffeine content of its own.
There is no translation of espressino in English. It isn’t an Italian word; it’s simply the name of the drink. This is in contrast to other Italian drinks like the latte (milk), macchiato (stained or marked), and Marocchino (Moroccan).
References
- Lebovitz, David. (2006, February 12). Bicerin Recipe. Retrieved from https://www.davidlebovitz.com/il-bicerin-1/
- Wensma, T. (2024, January 22). Microfoam: How much should each milk-based coffee drink have? Retrieved from https://perfectdailygrind.com/2024/01/microfoam-milk-coffee-latte-art/
