26 Hot & Cold Espresso Drink Recipes

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Find your perfect coffeeshop order with these easy recipes

Co-authored by Rich Lee and Amy Bobinger, BA

Last Updated: February 25, 2026 Fact Checked

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• Espresso Shots
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• Espresso With Milk
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• Water-Based & Specialty Drinks
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• Dessert Drinks & Cocktails
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• Video

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Have you ever wanted to branch out into a new coffee order, but weren’t sure where to start? We talked to coffee experts to help you make sense of it all, from basic espresso shots to espresso drinks with milk, specialty drinks, and espresso dessert drinks and cocktails. After this, you’ll know exactly what to order next time you head to your local coffee shop!

What are the different types of espresso drinks?

• Basic espresso shots: Espresso, doppio (double), ristretto (restricted), lungo (long), café crème
• Espresso drinks with milk: Latte, cappuccino, macchiato, latte macchiato, flat white, cortado/noisette, piccolo latte, breve
• Water-based & specialty: Americano, long black, café con hielo, shakerato, red eye, espresso tonic, respresso romano
• Dessert & cocktail: Mocha, espresso con panna, einspänner, caffè corretto, espresso martini, affogato

Steps

Section 1 of 4:

Types of Espresso Shots

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1. 
   1
   Espresso/café Most coffee shop orders are actually made from espresso, an intense brew made by forcing water through ultra-fine coffee grounds. If you order an espresso (or café), you’ll typically be served a single, unsweetened shot of espresso in a small cup. Enjoy it on its own for a smooth, rich coffee experience. Or, if you prefer, you can mix it with milk, water, whipped cream, gelato—the options are endless, and we’ll go over them more below.

   • Professional barista Rich Lee says that a standard shot of espresso produces a 2:1 ratio between the coffee grounds and the amount of espresso that’s extracted. So if you use 10 grams of coffee grounds, you’ll get 20 grams of espresso.
   • Origin: Italy

   Meet the wikiHow Experts

   Rich Lee is the Coffee & Food Program Director of Spro Coffee Lab, a company that specializes in craft coffee, experimental mocktails, and culinary food science.

   Emilee Bryant is a coffee expert and award-winning latte artist based in Brooklyn, New York. She’s cultivated over 200K followers across her coffee-themed YouTube and Instagram channels.
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   Doppio Doppio means “double” in Italian, and that’s exactly what this is—a double shot of espresso. It’s the same strength as a single shot of espresso, but there’s twice as much of it. It’s perfect when you want a strong, intense espresso experience.

   • Origin: Italy
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   Ristretto Ristretto means “restricted,” which is the technique used for this espresso shot. Less water is used for this shot, and it’s also pulled slower. This results in a smaller, bolder cup than a traditional shot of espresso.

   • Lee says that a ristretto usually produces a 1:1 ratio between the grounds used and the final output. So if you use 10 grams of coffee grounds, you’ll get 10 grams of espresso.
   • Origin: Italy
4. 
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   Lungo Lungo means “long” in Italian, and this is a shot that’s pulled for a longer time. It’s not the same as a double—it uses more water than a standard espresso shot, but the same amount of grounds, so you get an espresso shot that’s a little bigger and not quite as strong.

   • Lee says if you use 10 grams of coffee grounds for a lungo, you’ll get 30 grams of espresso.
   • Origin: Italy
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   Café crème A café crème is an espresso that’s brewed with about 4 times as much water as a traditional espresso shot. It gets its name from the caramel colored foam—or creme—that forms on top of the espresso when it’s brewed. For a café crème, the coffee is ground a bit coarser than it would be for regular espresso (but still finer than for filter coffee). This creates a milder espresso, somewhat similar to a cafe Americano.

   • Origin: Italy
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Section 2 of 4:

Espresso Drinks with Milk

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   1
   Latte The latte—you’ve probably heard of it, but what exactly is it? A latte is simply espresso combined with a lot of steamed milk, usually with a small layer of foam on top. It’s smooth and creamy, perfect if you want something less intense than straight espresso.

   • Ratio: 1 part espresso, 2 parts steamed milk, foam topper
   • Origin: US
2. 
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   Cappuccino A cappuccino is an espresso drink made of espresso, steamed milk, and microfoam. It’s a smooth, flavorful drink that’s usually lighter than a latte and served in a larger cup—and it’s one of the most popular espresso drinks around the world.

   • Ratio: Coffee expert Emilee Bryant says a traditional Italian cappuccino is 1 part espresso, 1 part steamed milk, and 1 part milk foam.
   • Origin: Italy
3. 
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   Macchiato An espresso macchiato is an espresso drink that’s topped with just a small amount of milk foam. It creates a drink that’s strong but smooth, perfect when you want to really savor the flavor of your espresso.

   • Ratio: 1 shot espresso, tiny top of milk foam
   • Origin: Italy
4. 
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   Latte macchiato A latte macchiato is basically the inverse of a macchiato. Instead of a strong cup of coffee with a dash of milk, it’s a large cup of steamed milk with a dash of coffee in it. It’s mild and comforting—try this if you’re meeting friends for a brew but aren’t really in the mood for coffee.

   • Ratio: 1 part espresso, 5 parts warm milk
   • Origin: Italy
5. 
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   Flat white A flat white is a double shot of espresso topped with foamed milk. It doesn’t have as much milk (or foam) as a cappuccino, but it has more than a macchiato or cortado. It’s a smooth drink that still retains a bold coffee profile.

   • Ratio: 1 shot espresso, 1.5–2 parts foamed milk
   • Origin: Australia/New Zealand
6. 
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   Cortado/Noisette This drink, called “cortado” in Spanish and “noisette” in French, is an espresso drink that combines equal parts espresso and steamed milk. It’s smoother than straight espresso, but a little stronger than a latte or cappuccino.

   • Ratio: 1 part espresso, 1 part steamed milk
   • Origin: Spain, France
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   Piccolo latte A piccolo latte is similar to the cortado or noisette—it’s made from equal parts espresso and milk. But this drink starts with a ristretto shot of espresso, so it’s a smaller, bolder version of the drink.

   • Ratio: 1 part espresso (ristretto), 1 part steamed milk
   • Origin: Italy
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   Breve A breve is like a latte, but it’s made with half-and-half instead of steamed milk. Half-and-half is a mixture of half milk and half cream, so this is a rich, creamy drink compared to versions made with just milk.

   • Ratio: 1 part espresso (usually 1 shot), 1 part half-and-half
   • Origin: US
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Section 3 of 4:

Water-Based & Specialty Espresso Drinks

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1. 
   1
   Americano An Americano is espresso added to hot water. Lee says that the default is to use two shots of espresso. When added to the hot water, this creates a milder espresso drink, similar to brewed coffee in America—perfect if you want a slightly less intense espresso experience.

   • Ratio: 1 part espresso (double shot), 2 parts hot water
   • Origin: Italy
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   Long black A long black is a double shot of espresso that’s pulled directly into a cup of hot water. This drink from down-under is stronger than an Americano, but not as strong as straight espresso.

   • Ratio: 2 parts espresso, 3 parts water
   • Origin: Australia/New Zealand
3. 
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   Café con hielo Café con hielo is a Spanish iced espresso drink. It’s often served with simply espresso and ice, although some people do stir sugar into the espresso before pouring it over the ice. It’s perfect when you want a refreshing pick-me-up on a hot day.

   • Ratio: 1–2 shots espresso, ice
   • Origin: Spain
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   Shakerato/Shaken espresso A shaken espresso—or shakerato in Italian—is a double-shot of espresso mixed with simple syrup and ice. It’s shaken well in a cocktail shaker, then poured into a glass. Top with a little chilled milk, if you’d like.

   • Ratio: 1 double shot espresso, ice, 1/4 part simple syrup
   • Origin: Italy
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   Red eye/Rocket A red eye (sometimes called a rocket or black eye) is an intense coffee drink made by mixing drip coffee with a shot of espresso. Save this for when you want a serious caffeine boost—although most serious espresso lovers would rather savor their espresso and have a coffee on the side.

   • Ratio: 1–2 parts espresso, 3–6 parts coffee
   • Origin: US
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   Espresso tonicAn espresso tonic is a cold, unique espresso drink that’s perfect for a caffeine boost on a hot day—or when you want to feel fancy without springing for a cocktail. Just pour tonic water over ice, then top with a shot of espresso. Garnish with a lemon or orange twist.

   • Ratio: 1 part espresso, 2–3 parts tonic water
   • Origin: Norway
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   Espresso romano Espresso romano is a single or double shot of espresso served with just a touch of lemon. Sometimes, the lemon is expressed over the coffee or rubbed around the rim of the glass, while other times the espresso is served with a lemon slice. The brightness can help lift the espresso, especially for very dark, strong blends.

   • Ratio: 1–2 shots espresso, twist or slice of lemon
   • Origin: Italy
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Section 4 of 4:

Espresso Dessert Drinks & Cocktails

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1. 
   1
   Mocha A mocha is an espresso with chocolate added. The exact recipe can vary a lot depending on where you’re getting your coffee—some shops may use chocolate syrup, while others might use hot chocolate powder. There’s usually milk, and it can be served hot or cold.

   • Ratio: Varies
   • Origin: Unknown
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   Espresso con panna Espresso con panna is espresso topped with a dollop of whipped cream. It’s rich, sweet, and creamy—perfect for an afternoon pick-me-up or after-dinner treat.

   • Ratio: 2 parts espresso, 1 part whipped cream
   • Origin: Italy
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   Einspänner An einspänner (sometimes called Viennese coffee) is a thick, rich coffee drink from Vienna. It’s a lot like a con panna, but with a larger serving size, and instead of espresso, it starts with black coffee or an Americano as its base. The drink is then topped with a generous layer of whipped cream and often finished with a dusting of cocoa powder.

   • Ratio: 1 part Americano, 1 part whipped cream
   • Origin: Austria
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   Caffè correttoCaffè corretto is espresso spiked with a shot of liquor. The name means “corrected espresso,” and the practice likely arose from people trying to improve the taste of low-quality coffee. The most popular spirits for caffè corretto are grappa, cognac, and sambuca, although you can vary that if you wish.

   • Ratio: 1–2 parts espresso, 1 part spirit
   • Origin: Italy
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   Espresso martini An espresso martini is a cocktail that combines a spirit (usually vodka), coffee liqueur, and espresso. Combine the ingredients in a shaker with some ice, add a little simple syrup, then shake, strain, and serve.

   • Ratio: 2 parts vodka, 1 part coffee liqueur, 1 part espresso, 1/2 part simple syrup
   • Origin: UK
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   Affogato An affogato is a luscious dessert that combines hot espresso and cold gelato. To make an affogato (which means “drowned” in Italian), place a scoop (or two) of vanilla gelato into a small cup or bowl, then slowly pour the espresso over the top. It’s perfect for after a meal—or any time you want a sweet treat.

   • Ratio: 1 shot espresso, 1–2 scoops gelato
   • Origin: Italy
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