Cappuccino Viennese

• 1 shot Espresso
• Fresh cold whole milk
• 3 oz heavy cream (90 ml)
• Cocoa powder
• A traditional coffeehouse favorite marked by its generous whipped cream topping.

1. Prepare espresso directly into a cappuccino cup

2. Steam and froth the milk in a steaming pitcher using the steam wand of your espresso machine.

3. Pour milk directly over coffee until it is about 1/2 inch (1.5 cm) from the top

4. Whip the heavy cream in a small bowl or mixing cup until it is thick

5. Top the coffee with whipped cream and dust lightly with cocoa powder