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Drink recipe · from the recipe book

Maple Coconut Cappuccino with Nutmeg Foam

Bold espresso under a thick, velvety cap of frothed coconut milk, sweetened with maple and finished with a whisper of nutmeg.

Maple Coconut Cappuccino with Nutmeg Foam

Ingredients

  • 4 shots120 gEspressofreshly brewed, about 4 shots
  • ½ cup120 gCoconut milk, cannedshaken well
  • ½ cup (120 ml)120 gAlmond milk, unsweetened
  • 1 tbsp20 gMaple syrup
  • ½ tsp2 gVanilla extract
  • ¼ tsp0.5 gGround nutmeg

Steps

  1. Brew the espresso and keep it warm while you make the foam.
  2. In a small pot over medium-low heat, warm the coconut milk and almond milk together until steaming, about 3 to 4 minutes; do not let it boil.
  3. Take the pot off the heat and stir the maple syrup and vanilla into the warm coconut and almond mixture.
  4. Pour the hot coconut and almond mixture into a heatproof jar or blender, leaving room for it to expand, and froth it with a handheld frother or by blending with the lid vented and covered with a towel, about 30 to 45 seconds, until thick and foamy.
  5. Divide the espresso between two mugs, half in each.
  6. Pour half of the frothed coconut and almond mixture into each mug, holding back the foam with a spoon, then spoon the remaining foam on top.
  7. Dust each cappuccino with half of the nutmeg and serve hot.

Contains: Tree nuts.

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

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