How to make a Cappuccino

5 from 5 votes

Nothing beats a frothy Cappuccino in the morning. But why go to a coffee shop when you can make it whenever you want at home? Learn how to recreate this delicious drink in minutes without any fancy gear. No espresso machine? No problem.

Prep Time1

Cook Time9

Total Time10

Course: Drinks

Cuisine: Italian

Keyword: cappuccino, how to make a cappuccino, how to make cappuccino with no machine

Servings: 2 people

Calories: 73kcal

Author: Lima

Ingredients

4 shots espresso
4 ounces whole milk

Instructions

Make the espresso

Espresso is made by forcing a small amount of very hot, not boiling water through finely ground coffee beans. It has a stronger coffee taste than regular brewed coffee. Below are 4 methods to make espresso for two cups of cappuccino.
French press. Grind ½ cup of coffee beans to medium fine ground. Pour the ground coffee beans into a French press. Add ¾ cup of hot but not boiling water. Mix. Allow to sit for 4 minutes. After 4 minutes, attach the lid on the French press and press the plunger slowly, all the way down.
AeroPress. Grind 3 tablespoons of coffee beans to a fine grind. Place the filter into the Aeropress basket. Wet the filter so it is damp. Screw the basket onto the end of the Aeropress. Pour the finely ground coffee into the Aeropress and tamp down. Place the Aeropress on top of a coffee mug. Add 4 ounces of very hot but not boiling water. Insert the plunger into the top of the Aeropress and press slowly, all the way down.
Moka pot: Add 4 ounces of water to the bottom part of a Moka pot. Add 3 tablespoons of freshly ground coffee into the filter (do not tamp down). Place the filter on top of the carafe, then screw on the top and bottom part together. Heat the assembled Moka pot on top of your smallest burner on medium-low heat. Espresso is done when you hear a hissing sound and no more coffee drips into the top of the pot.
Instant coffee. Add instant coffee for 2 shots of espresso as directed on the label to 4 ounces of very hot (not boiling) water. Mix.
Espresso machine. Put in the Nespresso pod and brew per instructions.

Steam and foam the milk.

Heat the milk until it is very hot - about 120°F-150°F. Here are some different ways to whisk the milk:
Mason jar. Add the hot milk to a mason jar. Cover tightly with the lid. Place a towel around the mason jar and shake vigorously until a thick layer of small bubbles form.
Whisk. Add the hot milk to a big bowl. Whisk until a thick foam, not large bubbles, form.
Blender. Pour the hot milk into a blender. Cover. Blend until a thick foam, not large bubbles, form. You can also use an immersion blender or a hand-held milk frother to make the milk frothy.
French press. Place the hot milk into the French Press. Attach the lid and pump up and down until the milk reached a frothy, foamy consistency.
Frothing wand. Add hot milk to a mug. Place the tip of the frothing wand about half way into the liquid. Turn on the wand and froth the milk, always staying well below the surface of the milk.
Espresso machine with steam wand. Fill the milk jug a third of the way with milk. Dip the steam wand about a half inch into the milk. As the milk doubles in volume, insert the steam wand about half-way into the milk. Do not allow the wand to steam to touch the surface of the milk as it could splatter and burn. Milk is done when about half the milk is frothy.

Assembling the Cappuccino

Pour the espresso into a third of the cup. Using a large spoon, cover the milk froth in its container and pour in the steamed milk at the bottom, until the cup is two-thirds full. Spoon the foamy milk froth on the coffee surface. Sprinkle some ground cinnamon or cocoa powder over the Cappuccino foam if desired. Serve immediately.

Video

Notes

Experiment to find your favorite flavor. Change the amount of espresso, milk, and foam to find your favorite flavor. For a milder Cappuccino with more body, you could for example, use regular coffee, less milk, and more milk froth.

Use flavored syrups to take it to the next level. Adding a half teaspoon of vanilla syrup to the milk before the frothing process turns a classic Cappuccino into French Vanilla Cappuccino.

Do not heat to over-heat the milk. Overheating the milk to scalding hot or about 180°F the froth will produce a low-quality froth.

Do not over whisk the milk. Be careful not to over whisk the milk or it will deflate.

Storage

Hot Cappuccino is best served fresh. Throw away the Cappuccino if it has been on a counter for more than 2 hours.

You cannot revive a refrigerated cup of Cappuccino. However, you can use refrigerated cappuccino to make

iced mocha drinks

coffee ice cubes for lattes

cappuccino flavored pancakes

coffee pops

as a flavor supplement for a variety of foods like cakes, muffins, cookies and barbeque sauce.

Variations

You can take this basic delicious homemade Cappuccino to the next level by adding various types of coffee syrups. My favorites include vanilla syrup, chocolate syrup and cinnamon brown sugar syrup. I love using cinnamon sugar as a garnish - simply add equal amounts of cinnamon and sugar and sprinkle away!

Here are some great Cappuccino variations:

French Vanilla Cappuccino. Add a half teaspoon of vanilla extract to the hot milk before the frothing process.

Iced Cappuccino. Combine the espresso with cold milk. Pour the coffee mixture over ice. Top with a thick layer of milk foam.

Latte Macchiato. Make the frothed milk with warm milk. Pour the frothed milk into a tall glass. Set aside a spoonful of foam. Pour the hot espresso down the side of the glass. Add the foam on top. Top with ground cinnamon or cocoa powder.

Nutrition

A single serving of this Cappuccino with whole milk has about 73 calories, 4g of fat and 6g of carbohydrates. Note that the caloric content will increase dramatically if you decide to use more milk. At 3 calories a shot, more espresso will not add a lot of calories

This recipe yields 2 servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.