No Machine 3 Step Homemade Cappuccino Recipes
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
CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
EASY CAPPUCCINO
Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 2
Steps:
- Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 61mg sodium, Carbohydrate 6g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
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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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