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.
Dairy-Free Cappuccino
A perfect coffee drink made with dairy-free milk.
Prep Time10 mins
Total Time10 mins
Servings: 1
Ingredients
- 2 ounces espresso
- ½ cup homemade cashew milk
- 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.
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I do have trouble foaming my cashew milk. Have you got any tips for me?
Thank you.
Sweetner of choice, I am not using sugar or imitation so would honey work best?
Either honey or maple syrup would work, Patty.