Cappuccino
Cappuccino
VegItaly

Cappuccino

Espresso, steamed milk and a thick cap of foam. In Italy, strictly before lunch.

5 minTime
4 gProtein each
mildSpice
The monk's hood1 chapter · 1 min read

Make it your way

Grandma's wayEspresso, steamed milk and a thick foam cap.
The original
99kcalsame
4 gproteinsame
0 gfibresame
5minutessame

Cappuccino.

Per serving, worked out from the ingredient table.

Ingredients

1 servings
Espressoa double shot, about 60 ml
Milk120 ml cold full cream milk
Sugar1 tsp, optional
Cocoa powder (unsweetened cocoa powder)a dusting, optional

Method

4 steps
  1. 1Pull a double espresso into a warmed cup.
  2. 2Steam or froth the milk until doubled in volume and too hot to hold for long.
  3. 3Pour the milk over the espresso, holding back the foam, then spoon the foam on top.
  4. 4Dust with cocoa if you like.
Serve it like this

Serve in a warmed 150 ml cup on a saucer, foam domed, with a teaspoon and a croissant.

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Make it a meal

What goes with Cappuccino: a bread or rice, a side, something to drink and something sweet.

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Something sweet Lemon olive oil cake60 min
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