No Machine 3 Step Homemade Cappuccino Food
CAPPUCCINO RECIPE WITHOUT AN EXPENSIVE MACHINE
Cappuccino is an espresso coffee that is mixed (or topped) with steamed milk or cream. As good as it is, it will cost you many a deniro at a place like Starbucks OR you can purchase an espresso cappuccino maker to display on your own kitchen counter for about $600. That's a lot for a machine that specializes in gourmet flavored coffee. For the rest of us, here's an easy Cappuccino recipe for all those weekend mornings at home when you want to treat yourself to something special AND all you need is a microwave and blender. To brew 2 cups of this coffee you need:
Provided by Dragonlovercali
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- 1) After your coffee has brewed, combine the sugar & milk and heat it in your microwave for 2 minutes at the highest setting.
- 2) Next, whip the heated milk/sugar mix in your blender for about one minute until it's a fluffy foam.
- 3) Fill your cup two thirds full with the coffee and top it off with your heated froth.
Nutrition Facts : Calories 60.3, Fat 0.3, SaturatedFat 0.2, Cholesterol 2.5, Sodium 76.2, Carbohydrate 8.9, Sugar 2.1, Protein 5.1
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- Brew the coffee. We recommend using a Moka pot if you have one, but don't worry about it if you don't. Whatever method you use, make sure to brew a more robust cup of coffee than you usually would. We're trying to mimic espresso as best we can, and making strong coffee is a good way to ensure the milk and milk foam won't be overpowering.
- While your coffee is brewing, heat the milk. Use twice as much milk as coffee. The goal is to wind up with a cup full of ⅓ coffee, ⅓ steamed milk, and ⅓ milk foam.
- Use the thermometer to determine when the milk reaches about 155°F, which is the ideal temperature for frothing milk.
- Use the whisk to froth the milk. This takes a significant amount of effort, so be patient. When you see the milk starting to form small bubbles, use a folding motion to weave the thick microbubble layer back into the liquid milk. Stop when you have roughly equal parts liquid milk and thick milk foam.
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