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Drink recipe · from the recipe book

Coconut Cinnamon Date Cappuccino

Bold espresso under a silky, blender-frothed coconut foam sweetened with dates and warmed with cinnamon and a hint of ginger.

Coconut Cinnamon Date Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, 4 shots
  • ½ cup100 gCoconut milk, cannedstirred well
  • ⅔ cup140 gWater
  • 1 date24 gMedjool dates, pittedchopped
  • ¾ tsp2 gGround cinnamon
  • ¼ tsp0.5 gGround ginger

Steps

  1. Chop the dates and brew the espresso; keep the espresso warm.
  2. In a small pot, combine the coconut milk, water, dates, half of the cinnamon and the ground ginger. Warm over medium-low heat, stirring, until steaming but not boiling, about 4 minutes, so the dates soften.
  3. Carefully pour the hot coconut mixture into a blender, vent the lid and cover with a towel, then blend until smooth and very foamy, about 30 seconds.
  4. Divide the espresso between two mugs.
  5. Pour the frothed coconut milk over the espresso, spooning the foam on top.
  6. Dust the foam with the remaining half of the cinnamon and serve hot.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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