Okay, I realize I'm a little pretentious in naming this recipe in Italian, but I'm sentimental sometimes and this reminds me of the best latte (made with almond milk!) that I had in Florence. It was at Ditta Artigianale on Via dei Neri, just up the road from my apartment on Via de' Benci. I didn't even order it until my last few days there, when I decided to be oh-so-romantic and write a letter to my future self (to be opened when I graduate college in May). Oh, and I wrote it using the calligraphy I'd learned there, with a fountain pen, on Florentine paper. Sealed with a wax seal using my initials. Yeah. I know.
Enough of the reminiscing. I brought a Moka back with me from Italy and I love making some espresso every now and then. This is the cappuccino recipe that I've finally nailed, foam and all! Plus, you might notice some gut-healing properties of it as well, thanks to the secret ingredient for the foam. ;)
Mandorle Cappuccino di Latte
i.e. Almond Milk Latte. :)
Prep time: 10 minutes Yield: 1 cappuccino
- Brew espresso (I use a Moka) or coffee and bring almond milk to steaming, but not boiling, temperature on the stove.
- Add gelatin, salt, and almond milk to a Nutribullet or other blender and pulse for about 10 seconds.
- Pour espresso/coffee into the bottom of your mug.
- Using a spoon to hold back the foam in the almond milk, pour the non-foamy part of the milk on top of the espresso/coffee first. Use the spoon to scoop out the foam and top the cappuccino last.