Equipment

• 1 Espresso machine, moka pot, Aeropress, or strong coffee brewer
• 1 Steam wand, milk frother, or whisk
• 1 Suitable mug or small glass (6–8 oz)

Ingredients

• 2 oz espresso
• 4 oz half-and-half
• (Optional): sweetener (sugar, syrup), cocoa/cinnamon garnish

Instructions

Brew your espresso

1. Pull 1–2 shots (about 2 oz) using your preferred method—espresso machine, moka pot, or Aeropress

Steam/froth half‑and‑half

1. With a steam wand or frother: heat to 140–160 °F (60–70 °C), aiming for thick, creamy microfoam. Without specialized tools: gently heat (microwave or stovetop), then whisk or shake vigorously to froth.

Combine

1. Slowly pour the espresso into the steaming pitcher—or pour the half‑and‑half over the espresso, depending on your preferred layering—both methods are common. If desired, use a spoon to hold back foam, then top with a thin layer.

Serve immediately

1. Enjoy hot or pour over ice for an iced breve.

Optional finishing touches

1. Add sweetener to taste (1–2 tsp sugar or flavored syrup). Garnish with cocoa powder or cinnamon.

Notes

• Ratio: A 1:1 ratio of espresso to half-and-half keeps the brew bold yet creamy; altering this balances richness and strength.
• Temperature: Keeping the half-and-half between 145–160 °F ensures optimal foam without burning.
• Foam: Let foam settle briefly before topping—this stabilizes its texture.
• Variations: For non-dairy options, full-fat coconut or cashew milk work well.
• Serveware: Traditionally enjoyed in a small mug, glass, or cortado/Gibraltar glass.