Rich, homemade chocolate and vanilla beancappuccino so special it’s served at Christmastime.
Recipe: Christmas Cappuccino
1 1/2 cups espresso beans
In a coffee mill, finely grind the beans.In a coffee maker, brew the espresso with the boiling water.
Meanwhile, in a small bowl, combine thesugar and cinnamon and set aside.
Using a small knife, scrape the seedsfrom the vanilla bean into a medium saucepan. Pour in the milkand scald over medium heat, about 5 minutes.
Remove from heat, add chocolate and stiruntil melted. Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups.
In a blender, begin whipping half of thewarm chocolate milk at low speed. Gradually increase the speedto high and blend until frothy, about 1 minute.
Pour the chocolate milk into the cupsof coffee, stir briefly and top each serving with some of themilk froth. Sprinkle the reserved cinnamon sugar on top. Serveimmediately with a dollop of sweetened whipped cream, if desired.
3 cups boiling water
2 tablespoons granulated sugar
1 vanilla bean, split
4 cups milk
4-ounces bittersweet chocolate, chopped
Lightly sweetened whipped cream (optional)
Makes 4 servings.
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