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    You are in: Home / Recipes / Blender Cappuccino Recipe
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    Blender Cappuccino

    Blender Cappuccino. Photo by Domestic Goddess

    1/7 Photos of Blender Cappuccino

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    TasteTester's Note:

    I found this recipe in Good Housekeeping magazine -- I love cappuccino, but don't have it a lot during hot summer weather, so when I saw this recipe I had to try it. It's refreshing, delicious, and a drink I've made many times again. (I have listed the time for making and chilling the coffee as the preparation time, although I usually make a potful of double-strength coffee in the evening and keep it in the fridge. It can be stored for up to 2 days.)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a blender, process all the ingredients until pureed and frothy.
    2. 2
      Serve immediately.

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    Ratings & Reviews:

    • on December 02, 2011

      Made this for myself this morning as a special treat. However, since snow has begun falling here, I decided to make my cappuccino hot. I blended my milk in my Vita-Mix until it was hot and frothy, then I added my cinnamon hazelnut coffee and the vanilla just until well mixed. I then poured it into my mug and sprinkled it with a dash of roasted cinnamon. I do not use sugar in my tea, so I omitted it. I will definitely be making this again. Made and reviewed for the Dec. 2011 AUS/NZ Recipe Swap.

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    • on June 04, 2010

      35

      This cappuccino has possibilities, and it took me 4 times to make it just the way I like it. I even added sugar to the coffee, then poured it into an ice cube tray to make coffee ice cubes. Once frozen, I added the coffee ice cubes to the blender, to make the cappuccino a bit more thick and icy. When preparing the coffee, I added 1-1/2 teaspoons of instant coffee (Maxwell House) to 4-ounces of water, then heated it in the microwave, and chilled it in the fridge for 30 minutes, before mixing it in the blender. Also, when adding the ice cubes, I found using smaller ice cubes work best in making this beverage. And I used 8 small sized ice cubes. The regular sized ice cubes didn't dissolve completely in the blender, not even after blending this after 2 minutes on high. As for the Splenda, I added 1-1/2 individual packets, plus I also added a bit more vanilla extract (1/4 tsp). Not a bad tasting cappuccino, but one needs to adjust the ingredients to one's liking. Thanx for the recipe TasteTester.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 01, 2009

      45

      I enjoyed this coffee and the flavor was very nice. Doubled the amount of coffee I would normally use, had skim milk on hand, used 1 tablespoon of sugar, and a couple splashes of vanilla and cinnamon. A milder flavor that doesnt overwhelm the coffee. I will add this to my favorite coffee drink recipes! Thank you TasteTester for posting this recipe. Made and reviewed for the Vegetarian/Vegan forum's Veg*n Swap #12 and Comfort Cafe - Summer 2009.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Blender Cappuccino

    Serving Size: 1 (265 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 28.3
     
    Calories from Fat 5
    19%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.3 g
    1%
    Cholesterol 3.0 mg
    1%
    Sodium 31.8 mg
    1%
    Total Carbohydrate 3.1 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 3.2 g
    12%
    Protein 2.2 g
    4%

    The following items or measurements are not included:

    Splenda quick packs

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