Espresso Con Panna Recipe

This Starbucks Espresso Con Panna is a quick, strong little coffee topped with fresh whipped cream. It’s just two ingredients, takes five minutes, and hits way harder than you’d expect. Great when you want something bold without making a full latte.

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Quick Summary

• Prep time: 10 mins
• Cook time: 0 mins
• Flavor: strong, creamy, slightly sweet
• Great for: midday boost, quiet mornings, no-fuss caffeine

Why I Like This Recipe

Was dragging, didn’t feel like fussing with steamed milk or syrup. Just needed caffeine — fast. Made espresso, whipped some cream in the same bowl I used for something else earlier (don’t judge), and that was it. Honestly kinda underrated. Quick fix with way more personality than basic drip coffee.

Ingredients

• ¼ cup heavy whipping cream
• ½ tbsp powdered sugar
• 1 dash vanilla extract (optional but good)
• 2 doubleshots of espresso

How To Make Espresso Con Panna

1. Whip the cream: Heavy cream, sugar, and vanilla in a bowl. Whisk it till thick — not stiff peaks, just soft and spoonable. Like, 1–2 mins by hand.
2. Brew your espresso: Whatever setup you’ve got — espresso machine, Moka pot, French press hack. Doesn’t have to be fancy, just strong.
3. Serve: Pour your espresso into a small cup. Top with a spoonful (or two) of the whipped cream. Don’t stir. Just drink through it.

Tips for Success

• Use cold cream — it whips faster.
• Don’t overwhip. You want soft, not stiff.
• No espresso machine? Try strong Moka pot or French press concentrate.
• Sweetness is adjustable — add more sugar if you like it less bitter.
• Use a small cup. This isn’t a 12 oz thing — it’s short and strong.

Storage and Reheating

• Whipped cream: Store leftovers in the fridge for up to 2 days. Re-whip slightly if it deflates.
• Espresso: Make it fresh. This isn’t something you save and microwave later.

Frequently Asked Questions

• Can I use store-bought whipped cream?
  Yeah. Not quite the same texture, but it works.
• Is this drink hot or cold?
  Hot espresso, cold cream. That’s the whole charm.
• Can I make it iced?
  You could pour the espresso over ice first — but then it’s kinda a different thing.
• Do I need vanilla?
  Nope, but it adds a nice touch. Not essential though.
• Can I use regular coffee instead?
  Only if it’s very strong. Otherwise, it’ll get lost under the cream.

Common Mistakes and How to Dodge Them

• Overwhipping the cream: Turns grainy fast. Stop when it’s thick but still glossy.
• Using too much cream: It’ll drown the espresso. Just a spoon or two is plenty.
• Serving in a giant mug: This is a small drink. Think espresso glass or tiny teacup. Looks and tastes better.
• Stirring the drink: Just sip through the cream. Mixing it ruins the contrast.
• Skipping the sugar: Unsweetened cream + bitter espresso can be rough. A bit of sugar rounds it out.

Nutrition Facts (Per Serving – estimated)

• Calories: 110 kcal
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 10mg
• Potassium: 90mg
• Total Carbohydrate: 3g
• Sugars: 2g
• Protein: 1g