Best Cappuccino EVER??

When I was in Santa Barbara, I was served a “Havana Cappuccino” at Jeannine’s restaurant.

I generally drink “normal” coffee and I never sweeten my coffee and/or coffee drinks.

However, my “Havana Cappuccino” was so (!!!) delicious.

It was almost like having dessert for breakfast.

I thought I’d try to replicate it at home so I can serve it when I have house guests and/or for special occasions.

This might not be the exact recipe from Jeannine’s, but it’s close enough.

Also?

It couldn’t be easier.

I suggest you try this out for yourself first, and then add it to your special occasion recipes.

(Or?  Go ahead and treat yourself every day!)

HAVANA CAPPUCCINO

Ingredients:

•  Espresso

•  Condensed Sweetened Milk

•  Milk and/or Cream (I’m pretty sure Jeannine’s used cream.)

•  Cinnamon

If you have a coffee machine that makes cappuccinos, all you need to do is blend 1-2 Tablespoons of the condensed milk (per cup of coffee) into the milk/cream you normally use.  Make sure it’s blended well so the thick condensed milk doesn’t clog your coffee machine.

Top the cappuccino with cinnamon and you’re ready to go.

If you don’t have a coffee maker that makes cappuccinos, you can follow this easy/shortcut method after making your espresso:

  1.  Place condensed milk and milk/cream mixture in a one cup microwave safe measuring cup. Microwave, uncovered, on high for one minute or until the milk is hot enough to form small bubbles around the edge of the cup.
  2. Place a metal whisk in the cup and whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth.  Remove the foam to a small measuring cup as it forms.  Continue whisking until foam measures one third cup.  Set aside.
  3. Pour espresso into a mug and then add in the remaining hot milk.  Spoon the reserved foam over the top, sprinkle with cinnamon, and serve.

Again, this is a great way to make a routine morning special.

It’s also a perfect way to “wow” house guests with very little effort.

You’ll probably end up with some extra of the condensed milk.

If so, you can easily make:

VIETNAMESE ICED COFFEE

  • Brew coffee
  • Spoon two Tablespoons of sweetened condensed milk into each glass.  (Two Tablespoons for each one cup of coffee you’ll be adding so if it’s a huge 32 once tumbler, add more as needed.)
  • Pour one cup of hot coffee into the cup and stir to dissolve the condensed milk.
  • Pour the hot coffee over 4-6 ice cubes and serve with a long handled spoon.

Delicious for a hot day!

Enjoy!

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