Italian Cappuccino Coffee Recipes

ITALIAN ICED COFFEE

Steps:

• Place the hot coffee and the sugar in a measuring cup and stir until the sugar dissolves. Add the milk and pour the mixture into a blender. Add the ice and blend on high speed for 45 to 60 seconds, until the ice cubes have completely dissolved and the mixture is smooth and creamy. Pour into 2 or 3 small glasses, dust lightly with the cocoa powder, and drink ice cold.
• Pour water into water reservoir of drip coffee maker. Place coffee filter into top canister and put coffee grinds in. Press "On!"

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

CAPPUCCINO BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper.
• Sift the flour, baking powder, cinnamon and espresso powder together
• Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth.
• Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely.
• Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate.
• Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.

ITALIAN CAPPUCCINO COFFEE

Steps:

• 1. Combine hot milk, hot coffee, sugar and cinnamon in a blender container.
• 2. Cover and blend at high speed for 10 seconds or until frothy.
• 3. Pour in 2 cups and sprinkle with chocolate. Serve immediately.

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

ITALIAN BREAKFAST FRITTATA

Steps:

• Preheat oven to 400°F.
• Add oil to an oven-safe skillet over medium heat. Once hot, add onions and mushrooms. Cook for about 4 minutes or until tender and lightly browned.
• Add the bread cubes, bacon, and cheese on top, and distribute evenly.
• In a large bowl, whisk together eggs, heavy cream and salt.
• Pour the egg mixture over the cheese. Cook for about 2 minutes until you see the egg mixture at the edges of the pan start to set.
• Bake for about 10 minutes.
• Remove from oven. Serve warm and enjoy!