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Author:
Franco Salzillo
Cappuccinos are nice. Frothy, creamy and not all that strong — they’re perfect. Well, anything can be perfected even further, and when it comes to cappuccinos, that means using vanilla, as easy as that.
The thing is, vanilla has a warm, comforting flavor that makes anything better. Show me a recipe for cookies and cake that doesn’t call for vanilla; I dare you. The scents coming from the beautiful pod of the vanilla orchid are wonderful. Now, let’s make good use of a fine vanilla extract and elevate a homemade cappuccino to heavenly heights!
When we talk about French vanilla, we’re talking of high quality. Actually, the European country doesn’t grow vanilla at all, but the pastry chefs here are known for sourcing the finest in the world. French vanilla is a synonym for quality.
So, to make a French vanilla cappuccino, you need a decent vanilla extract. For this recipe, we’re also using vanilla sugar as a sweetener, powdered sugar infused with actual vanilla beans. Of course, If you can’t find the specialty item, use regular granulated sugar.
You also need to brew yourself a decent coffee, and that’s espresso. Make sure you have in hand some milk and ground cinnamon as well, the cappuccino’s classic garnish!
Let’s enjoy vanilla’s decadent flavor and make ourselves a world-class cappuccino. This one’s on another level!
Brew the espresso and set it aside.
In a small pot over a medium flame on the stovetop, heat the milk until steamy but not boiling.
Remove from the heat and add the vanilla extract.
With an electric hand mixer, foam the milk.
Pour the espresso into a mug, fill halfway through with warm milk and spoon milk foam over the warm milk.
Sweeten to taste with vanilla sugar and garnish with ground cinnamon.
