Cappuccino

recipe
Prep: 2 minutes; Cook: 2 minutes

When you think of Italy, you can't help but think of coffee, especially cappuccino, which is the national breakfast. Swirled with steamed milk and topped with a dollop of foam, this drink is named for its resemblance to the Capuchin monk's habit, which is light brown with a white hood. While it may sound like a special coffee-shop drink, cappuccino is quite easy to prepare. A balloon whisk is as fancy a gadget as you need to create the perfect froth on top.

Yield:

2 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 46
Fat 1.1 g
Satfat 0.7 g
Protein 3 g
Carbohydrate 5.8 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 59 mg
Calcium 114 mg

Ingredients

3/4 cup 1% low-fat milk
3/4 cup hot brewed espresso
Ground cinnamon or nutmeg (optional)

Preparation

1. Place milk in a small saucepan; cook over medium heat 2 minutes or until a thermometer registers between 140° and 160°, stirring constantly with a whisk. Remove from heat; whisk vigorously for 30 seconds or until foamy.

2. Divide milk (with froth) and brewed espresso equally between 2 mugs. Sprinkle with cinnamon or nutmeg, if desired.

Note: If you don't own an espresso machine, look for instant espresso granules (such as Café Bustelo) in large supermarkets or specialty coffee shops. We used 2 teaspoons instant espresso granules in 3/4 cup boiling water, but the espresso can be made stronger to suit your personal taste.

Note:

Katherine Cobbs,

Oxmoor House Healthy Eating Collection

June 2006
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