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.

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