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Every thing about ALMOND CAPPUCCINO | Vahrehvah :

Almond Cappuccino

 Almond cappuccino is an excellent beverage made of hot espresso flavored with some almond syrup and dusted with the freshness of ground nutmeg. Cappuccino meaning ‘Capuchin’ literally means ‘small cap’ is a fantastic Italian coffee drink prepared with espresso, hot milk and steamed milk foam. The name comes from the Capuchin friars, referring to the color of their habits.

A basic cappuccino is a beverage made from strong coffee beans called espresso. Cappuccino became popular in the 1900s and spread into a popular beverage that is being served in many coffee shops throughout the world. The cappuccino is frothy, flavorful and airy. Espresso is best and is traditionally used in a cappuccino. If you feel it’s too strong for your taste then you can also use regular coffee.

To give little flavor and taste, generally vanilla extract or almond extract is added. Other flavoring like cocoa powder is traditionally used in Italy and cinnamon is commonly used in America. Ground nutmeg can also be added for extra spice. Almond extract makes a delectable and exceptional drink with frothed warm milk for a bed-time drink.

A traditional delicious Cappuccino is largely appreciated in Europe, Australia, South Africa, South America and some parts of North America. By mid 1990s, cappuccino was made much more widely available to North Americans, an upscale coffee houses sprang up. In Italy, and throughout continental Europe, cappuccino was traditionally consumed early in the day as part of the breakfast, with some kind of sweet pastry.

Generally, Europeans did not drink cappuccino with meals other than breakfast, preferring espresso throughout the day and following dinner. However, in recent years Europeans have started to drink cappuccino throughout the entire day. Especially in western-Europe (The UK, Ireland, The Netherlands, Germany, Belgium) cappuccino is popular at cafés and terraces during the afternoon and in restaurants after dinner.

In the United States, cappuccinos have become popular concurrent with the boom in the American coffee  industry through the late 1990s and early 2000s, especially in the urban Pacific Northwest. The most important factor in a preparing a cappuccino is the texture and temperature of milk. When the milk is steamed for cappuccino, microfoam is created by introducing very tiny bubbles of air into the milk, giving the milk a velvety texture.

The traditional cappuccino consists of an espresso, on which the barista pours the hot foamed milk, resulting in a 2 cm (¾ inch) thick milk foam on top. Variations of the mixtures are usually called cappuccino chiaro (white cappuccino, also known as a wet cappuccino) with more milk than normal, and cappuccino scuro (dark cappuccino, also known as a dry cappuccino) with less steamed milk than normal.

To prepare a wonderful Almond Cappuccino, steam the syrup and milk together and let it sit aside for sometime. Prepare the espresso and pour it in a 6 ounce cup and gently add the hot steamed milk until the cup is about 2/3 full. Spoon the light foam over the top of the hot cappuccino to form a peak and dust it with fresh ground nutmeg powder and serve.

Do try this simple recipe and click on the below link for detailed recipe:

For attaining the correct ratio, the foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee.

Remember that in order to properly layer the cappuccino allow the milk to rest for a moment so that the foam and milk can separate. Apart from the almond cappuccino, you can make a variety of cappuccino which includes a basic cappuccino, Chocolate Gorilla Cappuccino or Iced Chai Cappuccino.

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