Cinnamint Cappuccino

Search Recipes

Cinnamint Cappuccino



Cinnamint Cappuccino
Number of Servings: 2 Total Preparation Time: less than 15 minutes
Actual Cooking Time: less than 15 minutes Source: whymilk.com
Food Groups: Dairy
Holiday: Christmas
Meal Type: Beverages
Nutrition Content: Good Source of Calcium
Origin: American
Special Features: Quick to Prepare (under 30 minutes), Simple (6 or less ingredients) , Vegetarian

Try this one for a change of pace cappuccino

Ingredients:

3 cup fat free skim or 1% lowfat Milk
2 cup regular-strength brewed Coffee
1 bunch of fresh Mint, about 1/2 cup tightly packed
4 Cinnamon sticks or 1/2 teaspoon Cinnamon powder
1 teaspoon mint Syrup or 2 tablespoons Creme de Menthe, optional
1 small package cinnamon Red Hots

Preparation:

Wash mint. Remove about a dozen leaves and reserve for garnish.

Combine 2 cups of milk, coffee, washed mint stalks and leaves, and cinnamon sticks or powdered cinnamon in a small saucepan or microwave bowl or cup. Heat over a medium flame or in microwave just until the liquid starts to steam and a few bubbles appear; don't let it boil. Set aside and let steep for at least fifteen minutes and as long as an hour.

For foamed milk, place 1 cup of hot milk in a blender container with the sugar. Cover with a vented lid. Blend until frothy, about 30 seconds. Switch the blender on and off quickly to avoid splashing overflows, and then continue blending.

Pour coffee-mint mixture through a clean strainer into a pitcher or large measuring cup; if it has cooled, reheat without letting it come to a boil. Stir in the optional mint syrup or creme de menthe.

Divide coffee among three serving cups and spread foamed milk over each one. Sprinkle four or five Red Hots over foamed milk and garnish with two or three mint leaves. Serves three.


Nutrient Information
Calories: 177
Total Fat: 2 g
Saturated Fat:
Polyunsaturated Fat:
Monounsaturated Fat:
Sodium: 121 mg
Carbohydrates: 26 g
Protein: 9 g
Fiber: 1 g
Vitamin A: 1117 IU
Vitamin C: 2 mg
Calcium: 344 mg
Iron: 2 mg

Cook's Notes: