Tuesday, August 2, 2011

Homemade Cappuccinos

My breakfast came with a cappuccino every morning on our honeymoon. The espresso was dependably smooth and the milk was rich and frothy. At my cooking class, I asked the instructor what type of espresso maker most people use in Italy. She recommended the simple Bialetti stove-top espresso maker (we bought ours at Crate and Barrel). You put cold water in one section and ground espresso in another, then it boils on the stovetop for about 5 minutes, and it's done! The espresso came out wonderful - just like I remembered from our trip. We used Groundworks espresso beans, but there's plenty of great options out there.

Since we don't have a fancy milk frother, we simply put some milk in our Magic Bullet (or a blender will do) to froth it up and then quickly heated it in the microwave (be careful not to scald the milk). Voila! Cappuccino.

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