Prep 10 mins
Cook 0 mins
Just like what your barista would make for you, without driving to get one.
- Using an espresso machine or cappuccino maker, brew 2 shots of espresso.
- Steam 1 cup milk, generating a good amount of thick froth for crema.
- Divide espresso into 2 serving mugs; divide steamed milk between the 2 as well, then top each with half of the thick foam (Ideal ratio is 1/3 espresso, 1/3 milk, 1/3 crema).
- Dust with cinnamon and/or freshly grated nutmeg, if desired& serve.
Made for AUS/NZ Feb 2010. Yeppers this will save me lots of money buying cappucino when I leave the house. Lovely. I pulled out my expresso machine and set it up permanently omn the counter now. I used 2% milk and it frothed just fine. I will try the skim milk next. I love the cinnamon subtle taste in the cappucino. Not overpowering and gives that "hmm" taste after. I am going to use some pumpkin spice tonite to see how that flavors in.
Perfect cappuccino! I prefer a double, so I used 2 oz espresso for each 1/2 cup of milk. Note that non-fat milk froths the best. Made mine with my awesome Jura Capresso machine. Made for Comfort Cafe Jan 2010.
The proportions on this are perfect. I've never measured the milk before and it came our just right! I used a mix of half and half and non-fat milk and skipped the topping being a bit of a purist. Thanks Sue for sharing your recipe. Made for Comfort Cafe Jan 09.