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Drink recipe · from the recipe book

Vanilla Bean Whole Milk Cappuccino

Bold espresso under a thick cap of velvety, vanilla-sweet whole-milk foam with a whisper of nutmeg.

Vanilla Bean Whole Milk Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, hot
  • 1 cup (240 ml)240 gWhole milk
  • 1 tbsp12 gGranulated sugar
  • 1 tsp4 gVanilla extract
  • ⅛ tsp0.3 gGround nutmegfreshly grated if possible

Steps

  1. Brew the espresso first and keep it hot; divide it evenly between two warmed mugs, half in each.
  2. In a small pot over medium-low heat, warm the whole milk with the sugar, stirring until the sugar dissolves and the milk steams with small bubbles at the edge, about 4 minutes; do not let it boil.
  3. Take the pot off the heat and stir in the vanilla.
  4. Froth the milk with a handheld frother or by whisking briskly for 1 to 2 minutes until it doubles in volume with a thick foam.
  5. Pour half the hot milk into each mug over the espresso, holding back the foam with a spoon, then spoon the remaining foam on top so each mug gets a tall cap.
  6. Dust the foam on each mug with the nutmeg and serve hot.

Contains: Milk.

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

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