puerto rican style cappuccino or easy café viennois

I remember the first time I had a cappuccino--or what I now know was more of a Puerto Rican style cappuccino (a "real" cappuccino is basically a latte with the extra milk foam on top, and in most of the cafés I went to in Europe, they served it topped with cocoa powder). I was 6 or 7, maybe 5 (they start us off young in PR), and I was wide-eyed with excitement at the heaping mound of cinnamon-covered whipped cream that topped the otherwise standard cup of café con leche I was holding. That kind of delight sticks with you, now that I'm older I can still think of nothing better than a good--really good. . .like the-way-abuela-makes-it good--hot cup of coffee generously dolloped with some freshly whipped cream and cinnamon. . .mmm.
I had a similar experience at Café Broglie in Strasbourg, France when I was studying abroad there last year. There, I tried café viennois for the very first time; and at the accepted risk of sounding like a coffee snob, I will say, it was one of the most decadent, most satisfying coffee experiences I've ever had. It was like having the fancy, all-grown-up version of my childhood favorite. A little cup of freshly brewed espresso (sans milk or cream), topped with the familiar mound of whipped cream and a delicate sprinkle of shaved dark chocolate. I mean, enough said, am I right?
It's funny, my mom actually called me a couple days ago to tell me that she had accidentally bought a carton of whipping cream instead of half and half, and she wanted to know if I knew how long fresh whipped cream lasted in the fridge. I didn't really know the answer to that question but when I asked why she wanted to store already-whipped cream she said it was (of course) to make herself cappuccinos in the morning. happy, delicious accidents.

so. . .moral of the story: if you find yourself with some leftover whipping cream, or if you 'accidentally' bring home some whipping cream instead of half and half MAKE CAPPUCCINOS. . .PR style.

click "read more" for the recipe and rest of the post



METHOD

I use just the standard percolator, and I usually go for about 1 1/2 scoops (1 scoop = aprox.1/8 cup) of coffee per 2 cups of water--sometimes I'll go for the full 2 scoops depending on the strength of the roast.
While you wait for your coffee, whip up some whipping cream with stand or hand mixer.
If you like your coffee con leche like me, warm up some milk on the stove or in the microwave. Vital step. (how to make a puerto rican mad about coffee 101: serve it with cold milk. . .)
Prepare your cup of joe as you normally would. Then, simply, plop a giant (or moderate. . ) dollop of whipped cream on top and sprinkle with cinnamon. Voilà, c'est tout!

Those little pleasures, guys. Keep them simple.