Hi, I’m Ali, and I’ve been coffee-free for…2 hours.
You guys. I'm a coffee addict. I love the taste of coffee, the smell of coffee, everything about it. Actually, I plan on opening my own coffee shop one day. Would you stop by and get a cup if I did? Because coffee is just the most magical thing in the entire world.
But since "Ali and Her Espresso" is not in business yet, we'll have to settle for making our "espresso" at home for now. (I put espresso in quotations, because technically you can't make real espresso without a machine--read more here)
You can actually make a cappuccino at your house right now. You don’t have to go and pay $6 for a soy extra-shot vanilla cappuccino (By the way, why do they always charge extra for dairy-free??? It’s not fair! It’s not like I just truly prefer soy to regular milk. No, I’m just a poor soul with a tummy that hates dairy.) Anyway…moving on. Simple, I said? Yes, all you need is a french press and a few minutes.
This here is not a 250 calorie sugar-crash. With natural sweetener and almond milk instead of soy (read about the dangers of soy), this is significantly healthier than what you’d get at a coffee shop.
Rich and foamy, sweet and vanilla-y. If you’re like me, you’ll feel pretty fancy and proud of yourself for creating such an exquisite “espresso” drink instead of the usual drip.
Vanilla Bean Cappuccino
Yield: one cappuccino
- 4 T ground coffee (if you go to the grocery, this would be the finest grind on the typical grinder)
- 1 cup boiling water
- dash of vanilla
- 1-2 T coconut sugar (to taste)
- 1 cup almond milk
- a french press
Place the ground coffee in the bottom of the french press. Allow the boiling water to cool for 30 seconds before slowly pouring it over the coffee. Let it steep undisturbed for 2 minutes. Put the lid on and gently press down the grinds. Pour the “espresso” into your mug. Add the vanilla and coconut sugar, and stir to dissolve. Rinse out the french press.
Now to froth the milk. Heat your milk on the stovetop or in the microwave until it has reached 140-160 degrees. Pour the hot milk into the french press and put the lid on.
Now you’re going to froth it by “pumping” the filter up and down. This will introduce air into the milk and make it foamy. Keep doing this until the milk has achieved desired level of foaminess. By definition, a cappuccino has lots of foam, so feel free to foam it up! Swirl the foamed milk a bit and tap it on the counter (like a pro barista). This will help the milk and foam become combine and make the big bubbles go away. Now pour the milk over the espresso.