Cappuccino Put a shot of espresso in a coffee cup and fill with steamed milk foam.
Latte Put a shot of espresso in a large heatproof glass or a cup and fill with steamed milk.
Caramel latte Add 1 to 2 tablespoons caramel syrup to the milk before steaming it.
Café au lait Combine brewed coffee with hot (preferably steamed) milk; usually half coffee, half milk, but use whatever ratio you like. Steam the milk using the steam wand on your espresso machine or heat it in a pot over medium heat until tiny bubbles appear on the sides.
Caffè breve Top a shot of espresso with steamed half-and-half.
Espresso macchiato Steam as small an amount of milk as your machine can handle and “stain” an espresso with a spoonful or so of the steamed milk foam.
Mocha Add 1 to 2 tablespoons chocolate syrup to your coffee, along with milk and sugar if you like.
Espresso con panna Top a shot of espresso with a dollop of whipped cream.
Viennese espresso Mix a shot of espresso with a pinch each ground cinnamon and cloves and top with a dollop of whipped cream.
Coffee soda Pour a shot of espresso into a glass filled with ice and add seltzer. For a less potent version, follow the recipe for Cold Brew Coffee (page 765) and add seltzer.
Frappé Combine 1 cup brewed coffee, cold, 1 teaspoon or more sugar, cream or milk to taste, and about ½ cup crushed ice in a blender. Purée until frothy and serve immediately. For a frozen mocha, add chocolate syrup.
Iced Vietnamese coffee Grind Vietnamese or Thai coffee (or any robust coffee) as finely as possible. Use about 2 tablespoons coffee per 8 ounces water. Brew the coffee using a drip brewer (see page 763). Put a couple of tablespoons sweetened condensed milk in a heatproof glass; fill with ice and pour the coffee over. Stir; add more condensed milk if you like.