Exact quantities, then the method.
A Creamy Cappuccino sachet is fine on its own, but topping it with properly frothed milk takes it up a level. Make the sachet with just 100ml of hot water so it stays strong, then pour over steamed, frothed whole milk to roughly double it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Cappuccino with Steamed Milk recipe. Canonical: https://teas.co.uk/recipes/coffee/cappuccino-with-steamed-milk/
A dusting of Cocoa over the foam finishes it, and the result is a bigger, creamier cappuccino much closer to a cafe one. Makes one mug.
You'll need
- 1 Costa Creamy Cappuccino sachet (17g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 teaspoon of dark cocoa powder, for the dust
- 1 chocolate-covered coffee bean, for the rim (optional)
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Empty the sachet into the mug, add 100ml of hot water at around 90C and whisk for thirty seconds into a strong base.
- Warm the milk in a small pan until it just steams, then froth it with a handheld frother to a wet, glossy foam.
- Pour the milk over the back of a spoon so the foam settles on top of the coffee.
- Dust the foam with cocoa through a sieve and, if you like, balance a chocolate-covered coffee bean on the rim.
- Froth the milk to a loose, glossy foam rather than stiff peaks; it folds into the cup far better.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Costa Creamy Cappuccino, 6 Sachets 102g
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