Vanilla Honey Cappuccino Recipes
A comforting vegan cappuccino blending espresso, vanilla, and plant-based honey alternative for naturally sweet café-style flavor at home.
Ingredients
- 2 shots espresso 60 ml
- 1 cup almond milk 240 ml
- 2 teaspoons vegan honey alternative agave syrup
- ½ teaspoon vanilla extract
- 2 tablespoons hot water
- Pinch cinnamon optional
Instructions
- Brew 2 espresso shots (60 ml) using an espresso machine or press method.
- Heat 1 cup almond milk (240 ml) in a saucepan over medium heat for 3 minutes.
- Stir in 2 teaspoons agave syrup and ½ teaspoon vanilla extract until dissolved.
- Froth sweetened almond milk using a whisk or frother for 30 seconds.
- Pour espresso evenly into mugs.
- Add hot plant milk slowly, then spoon foam over the surface.
- Sprinkle cinnamon lightly before serving.
Notes
Nutritional values (per serving)
Calories: 95
Total Fat: 2.5 g
Saturated Fat: 0.2 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 1.5 g
Vitamins and minerals (per serving)
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Magnesium: 6%
Potassium: 5%
Any additional notes/tips to enhance the flavor for the recipe
Calories: 95
Total Fat: 2.5 g
Saturated Fat: 0.2 g
Carbohydrates: 16 g
Fiber: 1 g
Protein: 1.5 g
Vitamins and minerals (per serving)
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Magnesium: 6%
Potassium: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Use barista almond milk for thicker foam texture.
- Add vanilla bean powder for stronger aroma.
- Try oat milk instead of almond milk for extra creaminess.
- Warm mugs beforehand to keep the drink silky longer.