Cappucino

When I have guests over, I like to offer cappuccino as a delicious alternative to coffee. I have an espresso machine, but have used other modified methods to make cappuccino. This drink is nothing more than espresso and foamed skim milk. If you don’t make espresso, substitute about 3 oz. of very strong brewed coffee. If someone asks for a decaffeinated cappuccino, you can use decaffeinated brewed coffee as a substitute for the espresso. I prefer adding coffee flavored syrups to my cappuccino, and tend to top the cappuccino with canned whipped cream for a decorative touch. Garnish with cocoa or cinnamon powder if desired and a chocolate coffee bean.

INGREDIENTS:

3 oz. Espresso
4 oz. Foamed Skim Milk
Canned Whipped Cream for garnish
Powdered Cocoa or Cinnamon for garnish
Chocolate Coffee Beans for garnish

DIRECTIONS:
While you are brewing your espresso, heat the skim milk in a small saucepan over the stovetop until simmering. The milk will start to foam. (If you enjoy flavored syrups, add 1 teaspoon of the syrup to the milk while heating). Place the brewed espresso into your cappuccino mug. Pour the foamed milk over the hot espresso. The traditional cappuccino is served in that form. I like to garnish my cappuccino with a bit of canned whipped cream topping, powdered cocoa and a chocolate coffee bean garnish. Serve immediately.

CAFFE E BEVANDE - CAPPUCINO

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