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.
Ingredients
- 2 ounces espresso
- ½ cup cashew milk or non-dairy milk of choice
- sweetener of choice optional
- cinnamon optional
Instructions
- 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.
Nutrition
Calories: 18kcal Carbohydrates: 1g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 88mg Potassium: 65mg Vitamin C: 1mg Calcium: 1mg Iron: 1mg
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Nina
I do have trouble foaming my cashew milk. Have you got any tips for me?
Thank you.
Stella
This is something that I have only discovered recently, If you use a french press to froth your milk it comes out perfectly. Just heat the milk up to the ideal temp. and then just plunge(r?)the milk a few times!
Lisa
That's a great tip, Nina! Thanks for sharing 🙂
Patty A Lase
Sweetner of choice, I am not using sugar or imitation so would honey work best?
Lisa
Either honey or maple syrup would work, Patty.