Dinner - corkcookbook.com

Whip up a homemade cappuccino in 3 minutes -- without the expensive machine. Blonde espresso and steamed milk creates a creamy base topped with a rich foam sprinkled with your choice of either cinnamon or cocoa powder. Enjoy with your next breakfast or dessert!

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Coffee is now more popular than tea (but not Guinness) in Ireland, but a good cappuccino can cost nearly as much as a pint. This homemade spin is not only easy to make, but it’s easy on your bank account as well. Start substituting a few of your own creations and you’ll have more money to spend on pints at the pub, where you can brag to your mates about how you make your own cappuccinos.

What is a Cappuccino?

Many countries had a hand in the creation of today's cappuccino. France invented the first iteration of the espresso machine back in the early 1800s (if you can believe that!), Austria named the drink after the light brown robes the Austrian Capuchin Church monks wore, and Italy set out to perfect it starting in the early 1900s. The actual beverage is made up of ⅓ espresso, ⅓ steamed milk, and ⅓ frothed milk, in that order from bottom to top, and is the most popular coffee ordered globally.

How to Make a Cappuccino

Cappuccinos are almost universally prepared with the help of the aforementioned cappuccino machine, but nowadays, a quality machine that withstands daily use will set you back several thousand dollars. And don't even start with how expensive a daily coffee run can get, especially if you need multiple refills per day. Fortunately, we've developed a handmade recipe that comes super close to its mechanically-brewed counterpart that seamlessly fits into your morning routine without the financial burden.

In lieu of a machine, you can use common kitchen tools like a scale and thermometer that achieve delicious results for a fraction of the cost! See the "Equipment" section for complete information.

Additionally, traditional cappuccinos are usually 6 ounces in size, but you can adjust to your preference. Again, cappuccinos are comprised of ⅓ espresso, ⅓ steamed milk, and ⅓ milk froth. So that means that a classic cappuccino is two ounces of espresso, two ounces of milk, and two ounces of froth.

Reasons to Make This Recipe Today

Brew in less than 5 minutes -- with the help of common kitchen equipment, your next cup comes together as quickly as when you used your Keurig. No need to make any adjustments to your already hectic morning!
Make numerous drinks for the cost of three store-bought coffees -- purchase an entire container of espresso instant coffee and a gallon of whole milk for ~$15. Think of how many cups you can make with all of that!
Real coffee taste -- during our last trip to Europe, Ron vowed to ditch his Keurig cups when we got home in favor of the real, wholesome coffee he would order overseas. Cappuccinos, flat whites, and similar beverages need no fancy flavorings or added sugar to taste delicious.

Ingredients

Espresso Instant Coffee -- Ron's favorite is Nescafe Gold Espresso Blonde Coffee, but you can use your preferred espresso instant coffee.

Hot Water -- add hot (but not boiling) water to the espresso powder to make the coffee base.

Milk -- cappuccinos are traditionally made with cow's milk, but you can substitute with non-dairy options, such as almond or soy milk as well.

Toppings -- sprinkle on some ground cinnamon, unsweetened cocoa powder, or any other spice of flavoring you like.

Tips for Success

If using cow's milk, opt for whole milk for the richest, creamiest results.
While NOT mandatory, the ideal temperature of the milk should be between 140-158 F (60-70 C). Use a kitchen thermometer for the most accurate readings.
You can heat the milk either on the stovetop or in the microwave. If you're like us and prefer less dishes, pour the milk in a microwave-safe measuring cup and pop it into the microwave.

Detailed Preparation Instructions

Spoon the espresso powder into a coffee mug. Place the mug on a kitchen scale and pour 4 ounces of hot water into the mug. Stir for a few seconds to combine.

Pour the milk into a microwave-safe measuring cup and microwave until the temperature reaches between 140-158 F (60-70 C). For our 1100-watt microwave, that equals 2 minutes. Pour half of the milk into the coffee mug in a slow, circular motion.

Use a handheld milk frother to froth the milk directly in the measuring cup. Froth on Low between 5-8 seconds, until the milk thickens slightly and bubbles appear. Pour the foam on top in the same circular motion.

Sprinkle on your desired topping (optional) and enjoy!

Storage and Reheating Instructions

This drink is best prepared and served fresh, so storage isn't recommended.

To reheat, place the coffee mug into the microwave and heat in 30-second intervals until heated to your desired temperature.

3-Minute Handcrafted Cappuccino

Abigail, Ron

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Prep Time 5

Total Time 5

Servings 1 6 ounce serving

Equipment

1 kitchen scale
1 tablespoon
1 electric kettle optional
1 microwave-safe measuring cup
1 handheld milk frother

Ingredients

1.5 teaspoons espresso instant coffee powder we recommend Nescafe Gold Espresso powder
2 ounces hot water
4 ounces milk
1 pinch ground cinnamon, cocoa powder, or preferred topping optional

Instructions

Spoon the espresso instant coffee powder into a coffee mug. Place the mug on a kitchen scale and add two ounces of hot water. Stir.
Pour the milk into a microwave-safe measuring cup and heat until a thermometer reads 140-158 F (50-70 C). Pour half of the milk into the mug in a slow, circular motion.
Froth the remaining milk in the measuring cup for 5-8 seconds and pour into the mug in a slow, circular motion.
Sprinkle a pinch of ground cinnamon, cocoa powder, or other desired topping overtop the foam.

Keyword cappuccino, cappuccino recipe, drink recipes

Golden crust, delicate crumb, served with a pat of butter, and it all comes together in less than an hour. Fit this recipe perfectly into your weekday morning routine, or as the Irish do, serve it anytime!

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This recipe is on repeat in our house, and comes straight from The New Ballymaloe Bread Book that we purchased from Hodges Figgis in Dublin. Named after the Ballymaloe Cookery School in Shanagarry, County Cork, Ireland, this book is filled with hundreds of pages of bread and pastry recipes. Ron repeatedly refers to this bread as, "one of the most authentic [he's] ever had."

This bread recipe couldn't be simpler: whisk the dry ingredients in one bowl, the wet ingredients in another bowl, combine, and bake.

While the loaf bakes away, why not whip up a homemade cappuccino, or if you're feeling really adventurous, squeeze in the rest of the ingredients to make a Full Irish Breakfast!

Ingredients

Wholemeal Flour -- "whole wheat flour," in the United States. Using wholemeal flour gives this bread its brown coloring.

All-purpose flour -- helps lighten the overall texture of the dough, providing a nice contrast between the thick, crisp outer crust and an airy, crumbly texture of the dough.

Baking Soda -- acts as a leavener while the dough bakes.

Salt -- enhances the bread's overall flavor.

Sunflower Oil -- a derivative of vegetable oil, sunflower oil is used in many Irish recipes.

Egg -- using only one egg provides enough structure to the dough without making it too dense.

Honey -- for some added natural sweetness and flavor.

Buttermilk -- buttermilk provides the acid needed to react with the baking soda to leaven the bread as it bakes.

Tips for Success

Use a whisk to stir both the wet and dry ingredients so that everything is dispersed more evenly.
When mixing the dough, it might seem like there is too much flour. Keep folding the flour in, and it WILL eventually combine. If, even after a lot of folding, the mixture doesn't come together, you can add a splash more buttermilk
Similarly, it will seem like there isn't nearly enough dough to fill half of the loaf pan. Keep using the spatula or use your fingers to evenly spread it across the bottom of the pan.

Detailed Preparation Instructions

Preheat the oven to 400 F. Combine the wholemeal flour, all-purpose flour, bicarbonate of soda, and salt in a bowl and whisk thoroughly. Set aside.

In a separate bowl, combine the buttermilk, egg, honey, and sunflower oil and whisk until smooth.

Form a well in the dry ingredients with your fingers and pour the wet ingredients in the center.

Switch to a rubber spatula to thoroughly combine wet and dry ingredients together to form a dough. The dough will be VERY wet, but it will eventually come together.

Grease the inside of the loaf pan with a few drops of sunflower oil. Pour the dough into the pan, spreading it evenly across the pan. Use a butter knife to score down the entire center of the loaf.

Bake for 40 minutes, until the bread has risen and is golden brown all over. Let stand for 10 minutes to cool, then turn out and place on a wire cooling rack.

Storage and Reheating Instructions

Typically, this entire loaf of bread is meant to be consumed all in one sitting. However, once completely cooled, you can enclose the loaf in a brown paper bag and store in a cool, dark, place.

To reheat, just pop individual slices into the toaster -- easy!

Irish brown bread cooling on a wire rack