** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a coffee maker, brew the espresso with the boiling water.
3. Meanwhile, in a small bowl, combine the sugar and cinnamon and set aside.
4. Using a small knife, scrape the seeds from the vanilla bean into a medium saucepan.
5. Pour in the milk and scald over moderate heat, about 5 minutes.
6. Remove from heat, add chocolate and stir until melted.
7. Cover and keep warm over very low heat. Divide the hot espresso into 4 cups.
8. In a blender, begin whipping half of the warm chocolate milk at low speed.
9. Gradually increase the speed to high and blend until frothy, about 1 minute.
10. Pour the chocolate milk into the cups of coffee, stir briefly and top each serving with some of the milk froth.
11. Sprinkle the reserved cinnamon sugar on top.
12. Serve immediately with a dollop of whipped cream, if desired.
Comments on Christmas Cappuccino Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Natural Sweeteners allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe
