Sweet espresso

A trick I once learned from an Italian guy. Just when the espresso starts to rise up from the moka pot, pour a sip of it into a stone cup or mortar. Then add sugar and start to crunch and whip it. Keep on adding sugar till you get a foamy and thick sugar paste.

This paste you can store in the fridge to be used as a sweetener for your espresso. It gives a nice crema at the top your coffee and sweetness much softer than if used a plain sugar.