You conquer mornings gracefully, whipping vegan foam like a barista queen, because coffee obviously understands sophisticated dramatic moods today anyway.
This Classic Cream Cappuccino Recipes adventure replaces dairy drama with plant milk magic, proving indulgence never required cows at all.
Enjoy silky sips while judging overpriced cafés downtown confidently today.

Classic Cream Cappuccino Recipes

moka coffee pot

A smooth, dairy-free cappuccino featuring rich espresso, creamy oat milk foam, and subtle vanilla sweetness for everyday luxury.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Servings 2 servings

Calories 110 kcal

Ingredients

2 shots espresso 60 ml
1 cup oat milk 240 ml
1 teaspoon maple syrup
¼ teaspoon vanilla extract
2 tablespoons hot water
Cocoa powder for garnish optional

Instructions

Brew 2 espresso shots (60 ml) using an espresso maker or strong French press method.
Pour 1 cup oat milk (240 ml) into a saucepan and warm over medium heat for 3 minutes.
Add 1 teaspoon maple syrup and ¼ teaspoon vanilla extract, stirring gently.
Froth heated oat milk using a frother or whisk for 30–40 seconds until airy.
Divide espresso between mugs evenly.
Pour foamed plant milk slowly over espresso, holding foam with a spoon first.
Spoon remaining foam on top and dust lightly with cocoa powder.