Cappuccino Recipe

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By Stuart Smith | Last Updated May 10, 2020

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TOOLS NEEDED: Espresso machine, milk frother or a whisk and a glass.

Cappuccino means “little cap,” which is named for the Capuchin order of monks who wore their iconic brown cloaks and had shaved heads.

When a cappuccino is poured well, the outer dark brown crema layer surrounding the inner circle of white foam closely resembles the head of one of these monks. The cappuccino, a classic coffee shop drink, is often confused with a latte.

The difference between the two is that a cappuccino is only 6 ounces and has equal parts milk foam and steamed milk, while a latte has more steamed milk than foam and is traditionally 8 ounces.

Ingredients

• 2 ounces espresso
• 4 ounces milk (whole milk works best)

Directions

• Pour the espresso into a mug
• Place the milk in a wide glass or glass jar and microwave on high power for 30 seconds until it is very hot but not boiling. Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully
• Using a milk frother, froth the milk until you don’t see any bubbles and you have a very thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed
• Using a spoon to hold back the foam (it should be mostly foam), pour the milk into the espresso. Spoon the remaining foam on top

Recipe Tip

Cappuccinos are mostly foam when first made. However, the drink will quickly separate into equal parts steamed milk and foam after pouring, which makes for a traditional cappuccino. Try sprinkling some cocoa powder on top for a great twist to this classic drink!

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