What’s your drink of choice?

Confused in the coffee shop? These are the main coffee-based drinks

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Have you ever stood in a coffee shop and thought, "Is there a real difference between all these drinks?". Coffee names seem to be all over the place. Long gone are the days when the options were as simple as choosing between regular and decaf, or deciding whether you wanted cream or milk. But between the onslaught of milk types, syrups, creamers, and quirky names, there are real differences between the most popular coffee options, even if they look very similar.

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The most basic form of coffee and the stepping stone for most drinks, espresso is short and highly concentrated. The high pressure of the espresso machine allows for a thicker coffee than regular drip methods, with a slightly higher caffeine content per ounce. Espresso, when done correctly, should have two distinct layers: a dark body and a light-colored foam called crema.

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Of Spanish origin but popular across many countries, this drink combines espresso with milk to reduce acidity, usually in a one-to-one ratio. Unlike other popular coffee drinks, the milk for a cortado is steamed but not frothy, and the amount used can vary depending on the region. The name comes from the Spanish verb cortar ("to cut"), referring to the espresso being cut with milk.

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Contrary to popular belief, a macchiato is not the Italian version of a cortado. Meaning ‘stained’ or ‘spotted’, a macchiato uses a very small amount of foamed milk to slightly soften the strong espresso flavor. Among the traditional espresso-based drinks, macchiatos use the least amount of milk.

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Despite its simplicity, cappuccino has become one of the most controversial and reinvented coffee drinks. A traditional Italian cappuccino consists of equal parts espresso, steamed milk, and foam, and the addition of a slight dusting of cinnamon or cocoa powder is optional (or considered a culinary blasphemy, depending on where in Italy you are). While many Italians consider cappuccinos a morning drink due to the high milk content, you can order them at any hour at your own risk.

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Allegedly originating as a way for American soldiers to make espresso more palatable during the 20th century, an Americano is made by diluting an espresso shot with hot water, softening the coffee without losing its flavor complexities. In Australia and other neighboring countries, a long black is a similar variant, though there are some differences in the preparation method, while an iced Americano is the unofficial drink of choice of most South Koreans.

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Usually known simply as a latte in English-speaking countries, a caffè latte is made by mixing one or more shots of espresso with steamed milk. Though it sounds similar to a cappuccino, a latte is served in a larger cup and with less foam, making it milkier and milder. In a traditional caffè latte, the steamed milk is poured on top of the espresso, whereas in a latte macchiato, the milk is added to the cup before the coffee. In the U.S., most coffee shops offer flavored versions of a latte.

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Though sometimes compared to a caffè latte, a café au lait is simpler and less milky. Traditionally, it is made with French-press or drip coffee, although espresso-based versions are common today. The proportions are typically one-to-one coffee and steamed milk, and it is usually served in a large cup.

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Of Australian origin, a flat white is more coffee-forward than a latte and has less foam than a cappuccino. It consists of one or two shots of espresso and steamed milk, but, being served in a smaller cup, it contains less milk than a latte. The name "flat white" comes from the absence of foam on top and the drink’s smooth texture.

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If espresso is a concentrated form of coffee, ristretto is an espresso on steroids. It is made from the same amount of ground coffee but only half the water; it produces a short, highly concentrated shot. Its opposite version, the lungo, has the same amount of coffee as an espresso, but twice the amount of water.

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Today, the word "frappe" is often used for any blended iced coffee, but a traditional frappe is simple and straightforward. Invented in Greece, it is usually made with instant coffee, sugar, and water mixed until foamy, then topped with ice and milk. A more "elevated" version, the freddo espresso, substitutes the instant coffee with a shot of espresso.

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Also known as a "shot in the dark," a red eye is for those moments when a single espresso won’t cut it, but you want something stronger than a ristretto. A red eye is made by adding an espresso shot to a regular cup of drip coffee, increasing the caffeine content. The name comes from red-eye flights, where passengers would need something to wake them quickly.

Watch what you order

No, German Chocolate Cake isn't German: Beware of misleading dish names

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If "puppy chows" are not dog snacks, "duck sauce" contains no duck whatsoever, and "German Chocolate Cake" is reportedly Texan… who is handing out these misleading dish names? Decidedly, some of the terms on this list might make you check with the waiter before you place your order. Let’s explore the stories behind unexpected food labels!

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This might be good news: No ducks are harmed in the making of this popular takeout condiment! Duck sauce is a sweet-and-sour orange jelly often served with Chinese-American dishes.

It’s made from apricots, plums, or peaches, combined with sugar and vinegar. The name likely came about because it was invented as a match for crispy duck dishes in Chinese restaurants.

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English muffins look nothing like American muffins, do they? And, technically, they do not come from England either.

These breads were popularized in the US by Samuel Bath Thomas, a British immigrant who began selling his "toaster crumpets" in New York in the late 1800s. It was the American consumers who branded them as "English muffins."

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Did you know that German Chocolate Cake was actually popularized in… Texas? It did not come from Germany. The name refers to Samuel German, an American baker who created the delicious dark baking chocolate for Baker’s Chocolate Company.

In the 50s, a Texas homemaker later used his chocolate in a layered coconut-pecan cake recipe, and newspapers spread it with that name.

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There’s no duck in duck sauce, and there’s no rabbit in Welsh rabbits, or Welsh rarebit! It’s actually melted cheese sauce served on toasted bread. Sometimes it comes flavored with ale, mustard, or spices.

The term "Welsh rabbit" was a tongue-in-cheek jab, likely implying that cheese was the "poor man’s meat" in Wales.

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Definitely not oysters! There’s nothing oceanic about this dish. Rocky Mountain oysters are actually bull or sheep testicles, usually battered, deep-fried, and served as bar fare or at ranch festivals in the American West.

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Don’t expect poultry when you order this South Asian specialty! Bombay duck is actually a type of dried fish, locally known as "bombil," long eaten along India’s western coast.

Why the name, then? Some theorize that it derived from the mail system that transported this food, the ‘Bombay Dak’ (which translates to Bombay Mail).

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You may or may not know this, but some Midwestern states enjoy a homemade candy called "puppy chow." Contrary to what the name might imply, it is not meant for dogs!

They are usually made of cereal, chocolate, peanut butter, and powdered sugar. The same snack goes by other cute names, like "monkey munch" or "muddy buddies."

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No bread and not "sweet." This dish has a grossly misleading name. Sweetbreads are the thymus or pancreas glands of young animals, prized in French cuisine for their delicate, tender texture.

The "sweet" refers to their mild flavor compared to other organ meats, while "bread" may stem from an old English word for "flesh."

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It turns out, "Scotch egg" is not Scottish at all. Some place the origins in London, while others point to Indian dishes like kofta as possible inspirations.

The dish is a hard or soft-boiled egg wrapped in sausage meat, breaded, and fried.

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We all know what French toast means, but, just like French fries, the origins are disputed! This classic breakfast recipe is far more ancient and pan-European than the name implies.

Versions of egg-soaked bread fried in fat go back to ancient Rome, and have popped up across Europe for centuries under names like pain perdu in France or arme ritter in Germany.

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Hearing "mincemeat," most people imagine ground beef. But this pie filling doesn’t always involve minced beef, as it once did.

Traditional mincemeat once did contain actual minced beef or mutton mixed with dried fruits, spices, and suet. Over time, many chose to drop the meat content, but the name stayed.