cookware
- cocktail whisk or any whisk small enough to fit into a cup
1 | Add condensed milk to serving glass. |
2 | Pour hot espresso over the condensed milk and whisk to stir. |
notes
I agonized whether to include a link to a single whisk or the set of two. I chose the set of two because you can never have enough of these. I am a huge fan of whisks in general. Nothing can blend ingredients, dissolve sugar into liquids, or emulsify salad dressings like a whisk. I personally use the mini whisks for everything, from dissolving honey into lemon for a cocktail, to whisking a single egg for myself to cook a small omelet. In this recipe, the froth finish was a pleasant, yet unexpected by-product of me being really anal and OCD about making sure that all the condensed milk dissolved into the espresso.
We like to use short, double-walled cups for this drink so that you can appreciate the caramel color of the drink as well as admire the foam layer’s profile from the side.
We like to use short, double-walled cups for this drink so that you can appreciate the caramel color of the drink as well as admire the foam layer’s profile from the side.