Espresso 'cut' with an equal amount of warm milk, little foam.
Serve & enjoy
In a small glass.
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Espresso 'cut' with an equal amount of warm milk, little foam.
In a small glass.
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Spain's signature red: cherry, leather and tobacco, often aged in oak. Labels show ageing: Crianza, Reserva, Gran Reserva.
Juicy, ripe red with strawberry and spice; also the base of many rosés.
Fresh, salty-edged white from Spain's Atlantic coast.
Spain's traditional-method sparkling wine.
Fortified wine from Jerez aged in a solera system. Ranges from bone-dry Fino and Manzanilla to sweet Pedro Ximénez.
Milky, sweet, cinnamon drink. In Valencia it is made from tiger nuts; in Mexico from rice.
A short, concentrated coffee made by forcing water at about 9 bar through compact coffee in 25–30 seconds. A common recipe: 18 g coffee in, about 36 g of drink out. The golden foam on top is crema.
Espresso topped with steamed milk and a thick layer of foam, roughly equal thirds. Named after the brown robes of Capuchin friars. Italians drink it only in the morning.
Espresso with plenty of steamed milk and a thin layer of foam. In Italy, ordering a 'latte' gets you a glass of milk.
A smaller, stronger milk coffee with velvety microfoam, created in the 1980s.
'Stained' espresso: just a dash of foamed milk.
Espresso diluted with hot water, said to have been made for American soldiers in Italy during WWII.