Cashew Milk Cappuccino
I whip up this cappuccino when I’m feeling especially self-indulgent but want to maintain that “healthy” image. It’s my secret weapon for those lazy weekends when I need a pick-me-up that makes me look sophisticated without the dairy. Plus, nothing says "I’ve arrived" quite like a perfect Cashew Milk Cappuccino in hand.
Ingredients
- 1 shot espresso about 1 ounce
- 1 cup unsweetened cashew milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup or sweetener of choice
- Optional: ground cinnamon or cocoa powder for topping
Instructions
- Prepare the Espresso: Brew your espresso shot and set it aside.
- Froth the Cashew Milk: Heat the cashew milk in a small saucepan over medium heat until warm. If using a frother, froth the milk until you have a rich, creamy foam. Alternatively, use a whisk to froth vigorously if you don’t have a frother.
- Add Flavor: Stir the vanilla extract and maple syrup into the warm cashew milk.
- Combine: Pour the brewed espresso into your mug. Gently pour the frothed cashew milk over the espresso, holding back the foam with a spoon to create a layered effect. Spoon the remaining foam on top.
- Optional Topping: Sprinkle a pinch of ground cinnamon or cocoa powder on top for an extra touch of flair.
- Sip and Enjoy: Take a moment to appreciate your creation, then enjoy the smooth, creamy delight of your Cashew Milk Cappuccino.