ESPRESSO AND CAPPUCCINO RECIPES

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

Steps:

• Add the espresso to a warm 6- to 8-ounce mug. Set aside. Pour the milk into a frothing pitcher large enough to hold at least 12 ounces. Submerge the head of the built-in frothing wand of an espresso machine into the milk (or use a frothing wand or manual frother with warm milk; you can also pour the milk into an automatic frother and follow the device’s instructions). Steam the milk until a creamy, homogenous foam forms — you’re looking for “microfoam,” a silky foam with bubbles so tiny that they’re hard to see. Stop frothing when the milk reaches 160ºF (you should be able to comfortably hold the side of the hot pitcher for two to three seconds). Note that if the tip of the wand is too shallow, it will create large bubbles or cause the milk to splatter. Gently pour the frothed milk over the espresso. (Caron notes that if you want to create some fun coffeehouse-style designs with the foam, pour slowly and with the spout as close to the espresso as possible.)