What is Espresso Con Panna?
Espresso Con Panna is a coffee drink that consists of espresso and cream. It can be a single or double-shot espresso topped with a layer of sweetened whipped cream. The drink name is in Italian, but some say it’s actually a north-European drink from either Germany or Austria. Let’s say I’ve never heard my Italian dad ask for one.
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How to pronounce Espresso con Panna like an Italian?
Espresso con Panna pronunciation is quite easy. If you ask for it in Starbucks or any American cafe – they’ll understand you perfectly. However, if you want to know how to pronounce “Espresso con Panna” like an Italian on your next trip to Europe, here’s what you need to know:
The stress in “Espresso” (eˈspresˌsō) is on the second syllable, and the double S means you need to hear a long S sound. It’s almost as if there are two words: “espres” and “so”. The “o” sound is short, so it’s NOT like “sow” or “moe” but more like a “mo-h”.
The “con” is easy to pronounce. You can do it.
The stress in “Panna” is on the first syllable, pronounced like “pun”. The second syllable is pronounced as “Nuh” (like the beginning of the word “nun”). The double n, as you’ve probably already guessed, means the n is long as if they were two separate words (pun-nuh).
What is the Difference Between an Espresso con Panna and a macchiato or a Cappuccino?
Espresso con Panna is a single or double-shot espresso with lots of whipped cream, while a Macchiato is an espresso with just a touch of steamed milk. Macchiato in Italian means: stained, so a Macchiato is an espresso with a steamed milk stain.
A cappuccino is a tall drink consisting of an espresso shot and a lot of frothy milk. Italian drink it as a breakfast dish and rarely drink it any other time.
An Espresso-con-Panna is a short drink with one or two espresso shots and whipped cream.
Espresso Con Panna Recipe
Prep time: 3 min. | Cook time: 2 min. | Calories: 46 (per serving) | Servings: 2
- 2-4 shots of espresso
- ¼ cup of heavy whipping cream – go with at least 30% to get yourself a thick Panna that won’t melt immediately into your espresso.
- 1 tablespoon of sugar
- 1 tablespoon of vanilla extract
Prepare the whipped cream first: Put your heavy cream, bowl, and whisks in the freezer for 10 minutes.
Beat the cream, sugar, and vanilla extract using an electric mixer. Start with a low speed, then gradually increase it until the cream is thick (how thick? enough to turn it over above your head without getting dirty).
How do you drink it without making a mess?
You can eat some of the whipped cream while the bottom part of it melts into your espresso, making it sweeter.
When you feel it’s safe to drink without getting whipped cream all over your face, carefully sip your coffee through the whipped cream (you will probably get some on your nose).
Finally, you can either finish your espresso and eat the remainder of the whipped cream or stir everything together and drink a really sweet milky espresso.
Espresso con Panna – Final Thoughts
The milky cream gives a nice contrast to the strong espresso flavor and the sweetened whipped cream gives the drink a nice touch of sweetness. So don’t forget to try an Espresso con Panna sometime, and if you want to learn more, check out our Easy Recipes With Coffee section.