Take a few minutes in the afternoon torelax and sip a cup of this aromatic cinnamon and mint-infusedcappuccino.
Recipe: Cinnamint Cappuccino
3 cups fat free skim or 1% lowfatmilk 2 cups regular-strength brewed coffee 1 bunch of fresh mint, about 1/2 cup tightly packed 4 cinnamon sticks or 1/2 teaspoon cinnamon powder 1 teaspoon mint syrup or 2 tablespoons creme de menthe,optional 1 small package cinnamon red hots 1 small bunch of fresh mint
Wash mint. Remove about a dozen leavesand reserve for garnish. Combine 2 cups of milk, coffee, washedmint stalks and leaves, and cinnamon sticks or powdered cinnamonin a small saucepan or microwave bowl or cup. Heat over a mediumflame or in microwave just until the liquid starts to steam anda few bubbles appear; don’t let it boil. Set aside and let steepfor at least fifteen minutes and as long as an hour.
For foamed milk, place 1 cup of hot milkin a blender container with the sugar. Cover with a vented lid.Blend until frothy, about 30 seconds. Switch the blender on andoff quickly to avoid splashing overflows, and then continue blending.
Pour coffee-mint mixture through a cleanstrainer into a pitcher or large measuring cup; if it has cooled,reheat without letting it come to a boil. Stir in the optionalmint syrup or creme de menthe.
Divide coffee among three serving cupsand spread foamed milk over each one. Sprinkle four or five red-hotsover foamed milk and garnish with two or three mint leaves.
Makes 3 servings.
Recipe provided courtesy of the NationalDairy Council.
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