Blender Cappuccino

Submitted by TasteTester

"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.)"

 

• Ready In: 45mins
• Ingredients: 6
• Serves: 1

ingredients

• 1⁄2 cup extra strong coffee (chilled)
• 1⁄4 cup nonfat or 1% low-fat milk
• 4 ice cubes
• 1 Splenda quick pack, add to taste (it's one packet and is equivalent to two teaspoons of sugar)
• 1⁄8 teaspoon vanilla extract
• 1 pinch cinnamon (optional)

directions

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

Reviews

[Chef Buggsy Mate]

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.

 

[Cindi-Marie-Bauer]

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.

 

[lauralie41]

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.

 

[momaphet]

This is thin, watery , coffee with little flavor , couldn't drink it sorry . Made for the Comfort Cafe

 

[Lavender Lynn]

This recipe was considered okay by by DD and DS who it was made for. They feel this needs more flavor. Made for Summer Comfort Cafe.