Marocchino, also called vetrino
o espressino in Southern Italy, is a coffee drink resulted from Cavour’s
bicerin and it’s like a little cappuccino in glass.
It was created in the
mid-twentieth century in Alessandria (Italy), in the Bar Carpano; it was inh
front of Borsalino, a famous brand of hats. The name Marocchino (Italian for
Moroccan) is derived from its colour, as marocchino was a type of light brown
leather used in the 1930s to make hair bands.
Let's first look at the original recipe and then the variations needed for a cold version, to be enjoyed in the height of summer.
Ingredients:
2,5 cl of espresso (coffee)
1,5 cl of milk froth (as in cappuccino)
q.s. of unsweeted cocoa powder
Instructions
Prepare the milk froth with the espresso machine. In a small glass (tipically for cold coffee) wet inside with steam, dust with cocoa powder, then top with milk froth and espresso for last, with a second dusting of cocoa on top on customer request.
Another version uses first the espresso then the milk froth.
In some regions of northern Italy, thick hot cocoa or hazelnut cocoa spread
is added instead of cocoa powder.
Cold version
Prepare the milk froth with a shaker or a jar shaking vigorously, with or
without ice. You can use also a Coffee Plunger (French press) to prepare milk
froth.
Wet inside a small glass with steam or a spray bottle, dust with cocoa powder, then top with (cold) milk froth and cold espresso for last, with a second dusting of cocoa on top on customer request.
Ricetta in italiano (freddo)
