EASY CAPPUCCINO RECIPE: HOW TO MAKE IT - TASTE OF HOME
Traditionally, a cappuccino is one part espresso mixed with one part steamed milk, then topped with one part foamed milk. This recipe lets you duplicate your favorite coffeehouse beverage, minus the specialized equipment.—Taste of Home Test Kitchen
Provided by Taste of Home
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 1 serving.
Number Of Ingredients 2
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.
Nutrition Facts : Calories 76 calories, FatContent 4g fat (3g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 61mg sodium, CarbohydrateContent 6g carbohydrate (6g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
CAPPUCCINO MUFFINS RECIPE: HOW TO MAKE IT
These are my favorite muffins to serve with a cup of coffee or a tall glass of cold milk. Not only are they great for breakfast, they make a tasty dessert or midnight snack. I get lots of recipe requests whenever I serve them. The espresso spread is also super on a bagel. —Janice Schulz, Racine, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield about 14 muffins (3/4 cup spread).
Number Of Ingredients 18
Steps:
- In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving., In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread.
Nutrition Facts : Calories 273 calories, FatContent 14g fat (9g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 261mg sodium, CarbohydrateContent 34g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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CAPPUCCINO RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 minutes
Category Drink
Calories 98 calories per serving
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
CAPPUCCINO CAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Afternoon tea, Buffet, Snack, Treat
Cuisine British
Calories 559 calories per serving
- While the cakes cool, make the frosting. Tip the mascarpone into a large bowl and beat in the sugar and remaining coffee until smooth and creamy. Use about half of the frosting to sandwich the sponges together then, using a palette or cutlery knife, spread the rest of the frosting over the top of the cake. Decorate with a dusting of cocoa powder or drinking chocolate. If you’re making this cake to eat at home, it will keep covered in the fridge for 2-3 days.
MARY BERRY CHOCOLATE CAPPUCCINO TART RECIPE | QUIC…
From thehappyfoodie.co.uk
Prep time: 15 minutes, plus chilling (minimum 2 hours, ideally overnight) • Cook time: 5 minutes
To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.
To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.
Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.
Remove the tart from the tin and place it on a cake stand or plate.
Serve straight from the fridge.
To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.
Cook’s Notes:
• You’ll need full-fat crème fraîche for this recipe to help the filling set.
• Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt.
Prepare Ahead: Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving.
THE BEST HOMEMADE PUMPKIN SPICE LATTE - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.7
Total Time 10 minutes
Cuisine American
Calories 171 per serving
- Divide the mixture between two mugs. Top with whipped cream and a sprinkle of pumpkin pie spice.
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CHOCOLATE MOUSSE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 30 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/GlutenFreeDiet
Calories 574 calories per serving
- There’s one really good reason to make this – chocolate! It’s what makes the world go round, especially for my girls, they’d go mad for this.
- You can make it a few days before then just pimp it up with the accompaniments at the last minute. This is also a good one to do with the kids, as they can get involved in all the prep.
- Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
- Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a tiny pinch of salt until they form soft peaks – you should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until slightly thick and just whipped.
- Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Tip in the cream and mix again, then fold through the melted chocolate until it’s well combined and a gorgeous colour. Finish by tipping in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. It will look a bit dodgy at first, but trust me it will come together. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and pop in the fridge for an hour or two until set.
- Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. Pop your dried cherries in a small pan, add a wineglass of amaretto then top with enough water to cover. Put on the heat and bring to the boil, then turn the heat off and leave to stand for a bit. This will bring the cherries back to life. Leaving them in the packet, bash up your sesame snaps in a pestle and mortar. Tip them out, and break up any larger bits that are left so its nutty with a caramelly kick and a bit of a crunch. Serve this in the mortar next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and help themselves. It may look a bit rustic, but honestly, it’s the best chocolate mousse I’ve ever tasted!
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