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Drink recipe · from the recipe book

Vanilla Coconut Cappuccino

Bold espresso under a thick, velvety cap of foamed coconut milk with a gentle vanilla sweetness and hint of cinnamon.

Vanilla Coconut Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, 4 shots
  • ½ cup120 gCoconut milk, cannedshaken well
  • ½ cup (120 ml)120 gAlmond milk, unsweetened
  • 1 tsp4 gVanilla extract
  • 2⅛ tsp14 gMaple syrup
  • ¼ tsp0.5 gGround cinnamon

Steps

  1. Brew the espresso and keep it warm while you make the foam.
  2. In a small pot, combine the coconut milk and almond milk and warm over medium-low heat, stirring, until steaming but not boiling, about 4 minutes.
  3. Take the pot off the heat and stir the vanilla and maple syrup into the coconut-almond mixture.
  4. Froth the warm coconut-almond mixture with a handheld frother or whisk vigorously until it doubles and turns foamy, about 1 minute.
  5. Pour half of the espresso into each of two mugs.
  6. Pour half of the hot coconut-almond mixture into each mug, holding back the foam with a spoon, then spoon the foam on top of each.
  7. Dust each cappuccino with half of the cinnamon 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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