If you want to try an instant and delicious variation to your usual espresso than "The Moroccan Coffee" (Caffe' Marocchino) is a good thing. It is a new type of coffee now very popular throughout Italy. It's origins are from the city of Alessandria, in Northern Italy. The famous city of the Count Camillo Benso di Cavour. He seems closely linked to the Moroccan coffee. It appears that this drink is a variation of the "bicerin" so loved by the statesman. The Marocchino is a beverage made of a combination of milk, chocolate and coffee. . The name is derived from its unique coloration derived from the amalgamation of its delcious components. To prepare the Moroccan coffee isn't a complicated task; just stick to a few simple rules and make sure to have handy the following ingredients:
- espresso
- milk
- cream
- cocoa powder
- sugar
The secret to making a successful Maroccan coffee is choosing quality ingredients and having an excellent milk frothing. This last one is important in obtaining the characteristic of a soft and dense foam. Once created a good foam which is usually obtained by using a cappuccino espresso maker, allow the foam to stand for about a minute. Make the cream of espresso first and set aside. To obtain the cream of espresso ( place 1-2 teaspoons of sugar and 1 teaspoon of espresso into an espresso cup and stir till creamy)
Now take a clear coffee cup and sprinkle the bottom with the cocoa powder place the cup under the spout of the espresso machine and allow the coffee into the cup, top with some cream of espresso (sweeten to taste) add the foam (froth the foam with a spoon to make it soft) and sprinkle some cocoa powder on top. Enjoy!
Image credit: Google
No comments:
Post a Comment