Fragrance, aroma, body, and flavor, this lactose-free cappuccino has them all! If you want to make your own almond or cashew milk, which is rather simple, visit GSU’s Homemade Almond Milk page.
NOTE: To make your cappuccino, which is approximately 1/3 coffee, 1/3 milk and 1/3 foam–or a late, which is more milk than coffee–you will need an espresso and cappuccino machine or a French press. If you use the French press, make the coffee first. Then, in the clean empty French press, pour your hot milk and start creating the foam by pushing the strainer up and down quickly. The milk will begin to foam as a result of the friction.
- ¼ cup of almond milk
- 2 scoops of espresso coffee
- Cocoa powder
- Cinnamon powder and brown sugar (optional)
Place two scoops of espresso coffee in the coffee filter. Pour 2 cups of water in the espresso/cappuccino machine and turn it on. Allow the water to heat up and start forcing the hot water through the filter holder to brew the espresso coffee into the glass carafe. During this time steam starts collecting in the boiler.
When the coffee has reached the bottom line marking on the glass carafe, you can stop the brewing and switch to foaming the almond milk (in a separate container). At that time, the machine has created maximum amount of steam. When you finish foaming, turn the selector switch back to the coffee brewing position.
Pour two shots of espresso into your coffee cup and add the foamed almond milk on top. Garnish with a shake or two of cacao powder.
To accompany, try one of Green Cuisine’s cake recipes under the Sweet menu!