Cappuccino
This delicate espresso beverage, believed to be named after the hooded robes worn by the Capuchin monks, has been enjoyed for years.
1/2 tsp. sugar
1/4 tsp. unsweetened cocoa powder
1/2 cup milk
1/2 cup hot freshly brewed espresso*
In a small bowl, combine the sugar and cocoa. Set aside.
In a small saucepan, heat the milk over low heat until it is hot, but not boiling. Transfer the contents of the saucepan to a blender and process at high speed for 1 minute, or until foamy.
Pour the espresso into a large coffee cup. Gently pour any of the milk that has not foamed into the espresso and spoon the foamy milk on top. Sprinkle the cocoa mixture on top and serve immediately. Serves 1.
This recipe used with permission from CollinsPublishersSanFrancisco. From The Best of Coffee: A Cookbook by Sandra Gluck (1994).