☕Most Popular Cappuccino Recipes for 2020

“You can do anything for coffee. Even to work! "

(Bill Gates)

A delicacy drink, whose history begins in the 17th century, and the recipe is constantly being improved. It can be invigorating and warming, relaxing and enveloping - its properties directly depend on the ingredients and recipes.

The editors of the site "Ya Nashla" have selected and included in the review the most delicious recipes for making cappuccino so that as many people as possible can enjoy this coffee masterpiece.

Preparing cappuccino with different flavors in a coffee machine will not be difficult: add coffee powder, pour milk, add any syrup to your taste - and you're done. However, true gourmets prefer to prepare the ingredients separately, "collecting" them in the correct proportions. So cooking from a household process turns into a sacrament that adds pleasure to the tasting.

Barista tip: Always serve cappuccino in a warm cup. Before pouring a drink into it, it must be warmed up - this is an invariable condition for all recipes.

Making cappuccino at home

To prepare a “correct” coffee drink at home, without a coffee machine, you need to strictly follow the recipe and do everything quickly, otherwise the ingredients will cool down and it will lose aroma and taste.

Barista tips: coffee should be as fresh as possible, "young" - then it gives a delicious, delicate foam and sweetish aftertaste, which will not be if it has been on the counter for a long time.

It is optimal if no more than a month has passed since the beans were roasted. Knowledgeable coffee lovers recommend purchasing exactly grains, and not ground powder - this way all the useful properties and taste characteristics are preserved longer, the product does not oxidize, interacting with oxygen.

The best producers of coffee beans, according to coffee lovers buyers: Lavazza, Paulic, Vergano.

However, if there is no mill or coffee grinder at home, you have to purchase an already ground version. If you are faced with a choice of which products are better to buy, it is better to give preference to the Illy or Hulius Meinl brands. In this case, the package must be hermetically sealed so that the powder "does not breathe".

For cooking, it is better to use the finest grind so that the resulting cappuccino does not sour and turns out to be aromatic and tasty. A step-by-step homemade recipe looks like this:

1. Pour 2 tablespoons of finely ground coffee into a Turk and heat a little over low heat for 15-20 seconds, without pouring water. This will make the drink more aromatic. Now you can pour water in a small stream to the narrowest part of the turk, add sugar to taste and stir. During brewing, it is recommended to twist the Turk, allowing the coffee to fully open up and "play" with taste and aroma. As soon as the foam hat appears, remove the Turk from the fire and "walk" a little more, twisting it clockwise and counterclockwise. If you have a coffee maker, you can make an espresso in it. In the meantime, he is preparing - to do milk.
2. Pour milk in a ratio of 2/3 to coffee into a preheated container. You can warm them up by pouring hot water from the kettle, drain the water after 2-3 minutes. You can heat milk in a saucepan or ladle - it's a matter of convenience and the availability of suitable utensils. Do not cover with a lid to control the temperature.
3. Pour the milk into a French press and gently lower and raise the plunger several times until a fluffy, light foam forms. The ratio of foam, coffee and milk should always be equal, this is the main "trick". Other methods of whipping: in a blender or mixer. When the froth is shaken, shake the container to give the froth a gloss and mix it with the milk mass.
4. Gently pour the espresso into a mug so that the sediment remains at the bottom of the turkey, add the ingredients from the recipe you like. Now we take our milk and carefully pour it over the coffee, trying to pour it exactly in the center. For the convenience of baristas, they use a pitcher - a special mug with a comfortable spout that controls the pouring into the center of the drink in order to get a beautiful foam with an even brown rim around the circumference of the cup. The material of the correct mug is metal. Ceramic options are more of a decorative function.
5. With a toothpick or any other stick, you can draw a monogram, a sun or a flower on the foam, slightly grabbing the foam from the edges of the rim.

By the way, barista from Las Vegas Mason Salisbury invented his own trick - colored drawings on foam, made with food dyes. It looks very impressive, it's a pity to eat such beauty.

Depending on how you intend to prepare this coffee delicacy, you can take note of some barista tips that will allow you to prepare the "right" cappuccino, not inferior to what is served in a good coffee shop:

1. If the drink is prepared by hand, it is recommended to add all additional ingredients (syrups, liqueur, spices, etc.) to hot coffee in order to reveal and set off all the flavors of a particular additive. When using a coffee machine, ingredients are added directly to the cup prior to preparation.
2. If you have a mechanical cappuccino maker, it is recommended to warm up the milk before using it, otherwise the foam will quickly fall off.
3. If the drink is prepared in a Turk, it must be “allowed to stand” before pouring into the cup so that the thick does not get into the finished cappuccino.
4. If there is no cappuccinatore, milk or cream is whipped by hand or with a mixer. The blender will not work - the foam will turn out to be too light and will quickly fall off.
5. The milk foam must be thick, the bubbles must be small, otherwise it will shrink very quickly.

Express cappuccino

You can prepare a drink without a cappuccino maker and a coffee machine, after brewing coffee in a French press. For this option, we use medium or coarse grinding, so that the drink is aromatic, rich and without bitterness. Pour two spoons into a French press, add sugar, pour boiling water over and stir. Set aside to infuse, and do milk. Both a stove and a microwave are suitable for heating, the main condition is the same as in the first method - it should not boil. Foam the warmed milk with a mixer or in a French press and chat a little so that the foam becomes glossy. Gently pour coffee from a French press into a heated cup, add popular ingredients to taste, pour milk in a thin stream. You can enjoy.

Barista recommendations: it is better to take Arabica with an admixture of Robusta - it is she who holds the coffee crema well.

The average price of Brazilian Arabica with a minimum content of robusta is 390 rubles. per 100 g. Inexpensive varieties contain more robusta, which the manufacturer adds to save Arabica. Therefore, the question of which one is better to buy depends on individual preferences and taste. Arabica lovers know how much real quality Arabica costs and prefer to pay more. Those who are quite comfortable with robusta can purchase more budget types of coffee, in which it is present in a ratio of 30:70 or even 40:60 in relation to Arabica.

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Viennese

Opens a ranking of the best recipes.A cup of this fragrant delicacy with chocolate notes, a soft blanket and your favorite book are a great addition to a cozy pastime when there is a cool autumn day or a frosty morning with soft fluffy snow outside the window.

Ingredients:

• Espresso - 100 ml;
• Milk - 200 ml (half of them will go to foam, you get the same combination 1: 3);
• Cream of at least 30% fat content - 7-8 dessert spoons. The cream must be high in fat content - at least 20%, otherwise they will not be able to whip into a foam. Optimum fat content - 30%;
• Chocolate chips - you can buy ready-made, or grate about 1/6 of the bar. Bitter chocolate is used for a classic recipe, it gives a unique, characteristic aroma. Milk - for those who don't like the bitter nuances of dark chocolate, it adds extra sweetness, so you need to put a little less sugar in the espresso than usual.

Coffee lovers also add a pinch of cinnamon to the sprinkle for flavor, or dip a cinnamon stick in the espresso and pull it out just before pouring it into the cup. This option is only suitable for those who like cinnamon. Those with a cool-neutral attitude towards this spice may not like the cinnamon-chocolate cappuccino. Description:

1. Beforehand, whisk and a container in which the cream will be whipped, put in the freezer for 3-4 minutes so that the foam is thick and dense, and prepare an espresso in a Turk, a coffee machine or a coffee maker.
2. You do not need to whip milk, just heat it over medium heat and gently pour into the coffee.
3. Beat the cream first at the smallest speed of the mixer, gradually increasing it, then the foam will turn out to be thick and dense. When whipping by hand, move the whisk in one direction only, otherwise the foam will not work.
4. Place the cream in a cup and sprinkle with chocolate chips on top.

Barista Tips: Use medium roasted grains for this recipe to ensure that the bitterness is pleasant and not excessive.

Medium roast is also chosen because it retains most of the natural properties of the drink: aroma, sweetness of the coffee beans and natural coffee taste. A 250 g can of medium roasted beans can be purchased at a price of 470 to 700 rubles.

You can add aesthetics to the serving by forming a funny figure out of creamy foam: a cat, bunny or a heart, sprinkled with grated chocolate or cinnamon, will add a pleasant visual nuance to the pleasure of tasting.

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Walnut

A slightly tart nutty flavor will add spice to the drink. It will be pleasant to sit with him on a cool summer morning at breakfast, set in the garden, inhaling the smell of rich, still warm rolls, "infused" with nut-cappuccino notes.

Preparation without using a coffee machine: prepare an espresso - 100 ml, to enhance the aroma, add literally 2-3 drops of nut syrup to it, let it brew and pour into a mug. Heat the milk (200 ml), froth, then gently pour into the coffee in a thin stream.

In the coffee machine: add the syrup to the mug just before cooking. Before sprinkling the foam with nut chips, you can draw a pattern on the surface with a stick or toothpick.

For sprinkling, you can use roasted almonds or nutmeg. To do this, grind 1-2 almonds or one nutmeg to make a crumb.

Experienced Coffee Drinker Tips: If nutmeg is selected, grind it just before serving, because it quickly loses its flavor and aroma.

For the same reason, it makes no sense to buy a lot of grated walnut at once, it is better to purchase it by weight in order to immediately be convinced of the quality of the nut. The best nucleoli are beige-brownish, with a faint sweetish odor.

A nuance: some coffee lovers add a few drops of light rum or Amaretto liqueur to the espresso before pouring the foam, especially if nutmeg is used as a sprinkling.This option, of course, is not suitable for the morning, when the working day is ahead, but as a hot evening treat to relieve tension and relax a little, it will be very good. Soft rum or liqueur "sweetness" combined with a spicy, slightly pungent aftertaste of nutmeg will make an interesting flavor combination.

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Egg

The raw yolk in the composition gives the drink an enveloping softness. No protein is used in the recipe. This option is very fond of young ladies who count calories - a cup of egg cappuccino replaces a full breakfast, saturating for 2-3 hours.

Ingredients:

• Powdered sugar - 2 teaspoons. You can take ready-made powder or grind sugar in a coffee grinder;
• Egg yolk. The dishes in which it is supposed to be whipped should be chilled, then the foam will be thick and dense. Do the same with a whisk or mixing attachments;
• Milk - 100 ml;
• Vanilla - 1 pinch;
• Espresso - 100 ml;

Prepare espresso in any convenient way and set aside. Beat the yolk separated from the protein a little until a light foam appears, gradually add the icing sugar and, continuing to beat, add ½ milk and vanilla. The foam should be dense and thick. Pour the remaining milk into a container and chat a little. Pour espresso into a warmed cup and pour in the egg and milk froth.

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Cappuccino with alcohol

Improvisation on the theme of Irish Coffee, loved by many, with the addition of a certain amount of whiskey, cognac or liqueur. Typically, these recipes are based on espresso. Cappuccino fans could not come to terms with such discrimination in relation to their favorite drink and invented "intoxicating" options for its preparation.

Drunk coconut

Before starting cooking, stock up on coconut, Malibu and Baileys liqueurs. The recipe is based on 1 teaspoon of each liqueur per 100 ml of pure coffee (without milk). It is based on an Italian recipe for espresso with liqueur. How to cook:

1. Strong coffee (100 ml) is best prepared in Turkish so that its flavor shades are fully revealed and harmoniously combined with liqueur notes. To do this, during the cooking process, the Turk needs to be twisted a little, letting the foam rise three times and removing the Turk from the fire.
2. Heat the milk (200 ml) and whip a dense foam, add after the liquor or syrup.
3. Pour the coffee into a cup, use the blade of a knife or an inverted spoon to pour in the liqueurs and syrup, and chat a little.
4. Sprinkle with coconut on top.

You can indulge yourself with this coffee delicacy on a chilly, cold day, enjoying it alone or sharing a gastronomic pleasure with someone. Coconut syrup can be used instead of Malibu liqueur if one really likes the taste of coconut. Connoisseurs recommend Monin syrup with a rich taste and pronounced aroma.

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Cognac-chocolate

Another option with a spicy alcoholic "twist", which you can pamper yourself and your friends, for example, after a weekend skiing, sitting by the fireplace or on an open terrace overlooking the mountains. Required Ingredients:

• White chocolate - 25 g (or 1/4 of the bar);
• Dark chocolate (shavings) - 1/6 of the bar (for sprinkling);
• Powdered sugar - 3 tsp;
• Cream (20% fat) - 50 ml;
• Milk - 100 ml;
• Coffee - 100 ml;
• Cognac - 1 tbsp. the spoon.

It is better to grate chocolate in advance and refrigerate. Make coffee in a coffee maker or Turk. Heat the milk on the stove or in the microwave without boiling, its temperature should not be higher than 65 degrees. Beat the milk froth in a mixer or a French press. Beat the cream with powdered sugar. Pour the espresso into a cup, over the edge of a knife or an inverted teaspoon, pour in the cognac.Melt white chocolate (a microwave oven is suitable for this), add to coffee, stir, then pour in milk, put cream on top, sprinkle with chocolate chips.

In a coffee machine: white chocolate can be melted directly in a cup in a water bath, add cognac, and without stirring, put the cup in the coffee machine. Add cream and chocolate chips at the end of cooking, as in the first option.

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Summer options

A gift for those who cannot do without cappuccino even in the summer heat. The cold version of the drink will refresh and invigorate. Like the classic hot version, the cold drink is very satisfying, which is especially valuable in the heat, when the stomach is empty, but you absolutely don't want to eat. For cooking you will need:

• A blender or mixer (the first is more convenient, it is faster to whip and it is more convenient to mix ingredients in it);
• Instant or brewed coffee;
• Cocoa powder;
• Milk and frozen milk cubes so that when they melt, the frappe is not diluted with water);
• Cream with a fat content of 10 to 20%;
• Sugar;
• Ice cream to taste: creamy, crème brulee, banana, vanilla or chocolate;
• Chocolate (white, milk or dark - to taste).

Frappe Ice Cream

Pour 1 cup of prepared cooled espresso (volume 150 ml) into a blender, add 2 tsp. cocoa without a slide and 100 g of ice cream. Beat in maximum setting until froth is about 1.5 cm high and pour into a tall chilled glass. Heat the milk a little and beat until firm. Swirl gently so that large bubbles settle, and pour into a glass to the main mass. If you do this carefully, the foam will be two-colored, and the cocktail will turn out not only delicious, but also beautiful.

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Cappuccino-Frutti

Add 4 tsp into a cup of hot coffee. sugar, a pinch of cardamom or cinnamon, stir and cool.

Important! It is not recommended to add spices and sugar to cold coffee - they will not brew properly and all flavor nuances will not be revealed.

Strain the cooled coffee and pour into a blender. Add there:

• Cream - 100 ml,
• Milk - 100 ml,
• Cocoa - 2 tsp without a slide,
• Ice cream - 50 g (or 1 scoop),
• Banana - half or whole, depending on how thick you want a cocktail,
• Dairy frozen cubes.

Beat at high speed until frothy and pour into chilled glasses. Top can be garnished with grated nuts, chocolate chips or canned whipped cream. It is quite possible to make cappuccino from powdered milk, diluting it with water at the rate of 2 tsp. per 100 ml. water.

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Capuchino-Blend

Prepared in a shaker or blender, whichever is on hand. Pour a cup of chilled espresso into a mixing container, add 1 tsp. cocoa, sugar or honey to taste (1-2 tsp). Add 50 g ice cream and 3 milk cubes. Shake in a shaker or blender at maximum setting and pour into chilled glasses. Top can be garnished with whipped cream or ice cream.

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These recipes for your favorite coffee delicacy are universal: you can pamper yourself and your friends, enjoy them alone or share this pleasure, giving a delicious nuance to pleasant communication. And the best thing is that you can experiment with the recipe, adding ingredients to your taste and discretion. What if your unique recipe will fall into the treasury of the baristas of famous coffee houses?