In Italy, a cappuccino is so related with breakfast that you can’t get one after midday. Luckily we make our own rules. A cappuccino is done best when it’s split into three portions: espresso, steamed milk and foam. This recipe includes a slight Aussie twist.
Ingredients
- One shot of espresso
- Cold milk of choice, either cow’s milk or plant-based (We prefer soy as it’s a little more forgiving)
- Cocoa
Equipment
Recipe
- Make the espresso and pour it into your beautiful mug. Add a splash of cocoa powder.
- Fill the milk jug to the line indicated on the side (it’s usually a slight dent, don’t go over it or you’ll end up a hot mess and no one wants to cry over spilled milk)
- Steam the milk to 130 – 150F by holding the steam nozzle just under the the surface of the milk. You can use a thermometer to get a feel for how hot this feels in your hand. This is called stretching the milk. If you notice any large bubbles, you can give the milk a slight tap on the table.
- Hold the jug at an angle an inch from the mug and start slowly pouring, bring the jug closer to the centre to form a heart shape.
- Sprinkle with cocoa powder