Any day that starts with cappuccino is a good day. This recipe is made with mild and creamy homemade cashew milk and a home cappuccino machine. The key to making a great cashew milk cappuccino is to make sure you don’t overheat the cashew milk.
I love cappuccino for breakfast with a toasted slice of gluten-free pecan raisin bread.
- 2 ounces espresso
- ½ cup homemade cashew milk
- sweetener of choice optional
- cinnamon optional
Brew a 2 ounce shot of espresso.
Steam cashew milk with the frothing wand of your espresso machine. Froth milk until foamy and double in volume. Be careful not to overheat the cashew milk - overheating can make it taste a little burnt. Tap the pitcher to release any large bubbles.
If using sweetener, add to espresso in mug.
Pour cashew milk over espresso and dust with cinnamon.