If you want to make this at home, you'll need either an espresso maker or the Italian espresso pots that you use on the stovetop. I have a very inexpensive stovetop version that produces an extraordinary outcome! You can certainly splurge on an expensive machine, but it isn't necessary. Mine was purchased for about $7.00 at a grocery store in Miami and you can find them in discount home stores or online, even! I absolutely love mine, and would not trade it for a more expensive version!
Espresso (Usually about 3 Tablespoons)
1 cup vanilla soymilk (or you may use skim or whole milk)
1 Tablespoon sugar (optional)
1 teaspoon pumpkin pie spice or apple pie spice (or cinnamon, etc. Whatever flavor you desire)
1 cup heavy cream
3 Tablespoons sugar
To make homemade whipped cream, with a whisk or hand mixer, beat heavy cream. (Always start with a cold bowl and beaters that you have placed in the freezer) Add sugar and whisk or beat until desired consistency for whipped cream. Set aside.
Pumpkin pie spice or Apple Pie Spice for top
Fill your espresso machine with espresso, packing it down as you go with the back of a spoon to pack in the espresso. Follow the manufacturer's instructions for whatever type you have. For mine, I place the water in the bottom, up to the steam section, then add the espresso in the middle section. I screw on the "pitcher" which is the top, and place it on the stove top, with the lid flipped off. Once it starts brewing, close the lid. When the espresso has finished brewing, you will proceed with the following steps.
Heat 1 cup vanilla soymilk (or milk) with 1 Tablespoon sugar (if desired) in the microwave while espresso is brewing. Place heated soymilk (or milk) in the blender, along with pumpkin pie spice. Blend to create frothy consistency. Slowly pour frothy soymilk (or milk) mixture into mug. Add espresso to the soymilk, then top with whipped cream and Pumpkin Pie Spice (or Apple Pie Spice or Cinnamon) on top. This is such an easy, inexpensive way to have a treat at home!
AIMEE FORTNEY'S CREAM CHEESE DANISH
This recipe was given to me by my Mom. When I was a teenager, my Mom used to have a prayer breakfast once a week for my friends and me. This dish was often on the rotation and it is not only easy, but it is extremely delicious!
2 packages crescent rolls
2 (8 ounce) packages cream cheese, softened
1 egg, separated (place the yolk in one bowl and the egg white in another)
1 cup sugar
Pie filling; cherry, blueberry or your desired flavor
Preheat oven to 350. Grease 9 x 13 pan and press one package of crescent rolls onto the bottom, pinching seams together. In a large bowl, cream together cream cheese, egg yolk and sugar. Spread over crescent rolls. Pour pie filling over cheese mixture, then top with second package of crescent rolls, again pinching seams together. Whisk egg white, and brush on top. Sprinkle with some sugar, or a cinnamon sugar mixture. Bake for 30 minutes or until brown on top. The Danish cuts better when cool; it is so delicious when it is hot, but your filling will be a bit runny.