Adapted from squidoo.com
Prep Time: 3 minutes
Total Time: 5 minutes
Café Hafuch or “upside-down” coffee is Israel’s answer to cappuccino. Variations include adding an extra shot of espresso or syrup, and serving with a small piece of dark chocolate.
1 part espresso
1 part steamed milk
1 part frothed milk
1 part espresso
3 parts steamed milk
1 part frothed milk.
1 shot of espresso
1 cup (8 oz.) of cold milk
Sugar or other sweetener
Optional: nutmeg or cocoa for garnishing
·Warm up a glass mug by filling it with hot water or placing it in the microwave for 20 seconds. Empty the water before using the mug.
·Steam the milk and set it aside.
·If you don’t have an espresso machine with a steamer wand, heat the milk in a saucepan (155˚ F) and use a milk frother to aerate it.
·Prepare a shot of espresso.
·With a spoon, pour the milk first into the mug and keep the froth for the top.
·Add the espresso shot slowly from the side of the mug.
·Spoon the milk froth onto the top of the coffee; garnish and/or sweeten.
9 thoughts on “Recipe: Café Hafuch”
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