Cappuccino at Home
A cappuccino made without an espresso machine: the milk is warmed to 140-149 °F, blended to build foam, and poured over a shot of strong coffee. The temperature is the whole trick, because milk that goes past about 160 °F stops foaming and starts tasting flat. Makes one cup.
Servings: 1
Calories: 73kcal
Ingredients
- 30 ml espresso, or strong brewed coffee about 1 oz; moka pot or Aeropress work fine
- 120 ml cold milk about ½ cup; whole milk foams best
Instructions
- Warm the milk over low heat to 140-149 °F (60-65 °C): hot to the touch, steaming, but nowhere near a simmer. Past about 160 °F the milk stops foaming and starts tasting cooked, so it is worth erring on the low side.
- Take it off the heat and blend it straight away at medium speed for about 2 minutes, until it has roughly doubled and holds soft foam.
- Pour the milk into a small jug.
- Have the espresso or strong hot coffee ready in the cup.
- Hold the jug and tap it a few times against the table: this bursts the large bubbles and leaves the fine, glossy foam a cappuccino needs. Swirl it once, then pour the milk into the cup straight away, before the foam separates.
Nutrition
Calories: 73kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 52mg | Potassium: 158mg | Sugar: 6g | Vitamin A: 194IU | Calcium: 136mg | Iron: 1mg