Espresso con panna

Con panna is Italian for "with cream," and that is the whole recipe: a single or double espresso topped with a spoonful of whipped cream. The cold, sweet cream rounds off the shot's bitterness, but there is no milk to dilute it, so it still drinks like espresso. Order one when an espresso macchiato feels too austere and you want something closer to a small treat. In France and the UK the same drink often goes by café viennois, so look for that name on menus there.