At Coffee & Cream, the new OddFellows outpost in New York’s NoLita neighborhood, playful drinks like this take on the espresso con panna help mix up the morning coffee routine. Simply make a shot or two of your favorite espresso and pile high with their signature whipped cream.
Saffron-Cardamom Whipped Cream
1 liter heavy cream
3 grams saffron
10 grams ground cardamom
50 grams sugar
Glass: coffee mug
Garnish: chopped pistachios
Warm the cream and steep with saffron and cardamom for 30 minutes. Add the sugar, stirring until it dissolves. Let cool and pour into a blender, pulsing for 2 minutes. Strain the mixture, cool, then whip until fluffy. Use to top your favorite coffee beverage and sprinkle chopped pistachios on top as garnish. Leftover whipped cream will stay fresh in the refrigerator for three or four days.
Andy Mullins, Coffee & Cream, New York City
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