This Australian coffee drink gets its creamy consistency from plenty of finely frothed, steaming hot milk. This recipe first appeared in our Jan/Feb 2013 issue along with our article The World of Coffee.
- 1 cup milk
- 1 shot espresso
Heat milk in a 2-qt. saucepan over medium heat until it comes to a simmer. Remove from heat; whisk until frothy. Pour into a wide-rimmed coffee cup. Pour espresso over the milk.