Cappuccino at home
How to make a cappuccino at home with thick, spoonable foam: equal parts espresso, hot milk and froth, made with or without a machine.
- Prep
- 2 min
- Cook
- 5 min
- Serves
- 1
- Per serve
- 90 kcal
Ingredients
Method
Make the espresso: pull a double shot, brew a moka pot over medium heat until it gurgles, press an AeroPress with 18 g fine coffee and 60 ml hot water, or dissolve the instant espresso powder. Pour it into a cappuccino cup or small mug (about 6 oz).
Pour the cold milk into a clean jar so it's no more than a third full, screw on the lid and shake as hard as you can, longer than for a latte, until the milk has more than doubled into thick foam.
Take off the lid and microwave until the milk is hot and the foam has risen and firmed up. (Or heat the milk in a pan until steaming and pump it in a French press 25 to 30 times, until it's thick like melted marshmallow.)
Let the milk sit for 30 seconds so the liquid sinks and the foam stiffens on top. Tap the jar to pop any big bubbles.
Pour the hot milk over the espresso until the cup is two-thirds full, then spoon the thick foam on top so it domes just over the rim. Dust with cocoa or cinnamon if you like.
Tips
- The classic cappuccino is roughly one-third each espresso, hot milk and foam, served in a small cup. More milk and less foam turns it into a latte.
- Cold milk straight from the fridge foams far better than room-temperature milk, and a smaller amount in a bigger jar gives it room to whip up.
- With a machine steam wand, keep the tip just under the surface for the first few seconds to let in air and make lots of foam, then sink it to heat the milk.
