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.
- 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.