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There’s no need to leave your home to get that coffeehouse feel and flavor of a cappuccino. It’s easy to make your favorite specialty coffee drinks using Folgers® French Roast coffee.
Use these illustrated steps to follow along with the video, or print them to keep as a guide.
- First, steam the milk. Heat 1 cup of milk in a 2-quart saucepan over medium heat. Let the milk simmer until bubbles form around the edges, but don’t boil the milk. Remove the pan from heat and set it on a flat surface.
- Next, whip the milk with an electric mixer, increasing the speed as the milk begins to thicken. Continue mixing until you get the desired volume of froth.
- Now, make the coffee. Measure 2 tablespoons of grounds for 5 to 6 ounces of water. Try using Folgers French Roast Coffee for a full-bodied taste, or make it with Folgers® Classic Decaf Coffee for less caffeine. You can brew the coffee in an automatic drip coffeemaker or a French press.
- Now, make the cappuccino! A classic cappuccino calls for 1/3 espresso, 1/3 steamed milk, and 1/3 foam. You can mix it up by using 2 or 3 tablespoons of flavored syrups or even different kinds of milk, like chocolate or vanilla.
Steaming and frothing milk at home is a simple process with the help of these tips and instructions:
- The type of milk you use is up to you, but keep in mind that the fat is what provides flavor and texture. Whole milk offers the best results, 2% is the best standard, and skim milk foams quickly, but often results in dry, stiff peaks.
- Soy milk, vanilla, chocolate, or strawberry-flavored milk also can be used.
- Always prepare the frothed milk prior to brewing your coffee, since heated milk will last longer than fresh espresso. You also can keep either or both in a coffee carafe while assembling the drinks.
- Stove-top instructions: Heat 1 cup milk (whole, 2%, 1%, or skim) in a 2-quart saucepan over medium heat just until milk bubbles around the edges. Do not boil. Remove unit from heat. Place on flat surface. Next, whip milk with an electric mixer, increasing speed as milk begins to thicken. Continue beating until foam doubles or reaches desired volume. Steamed milk will settle to the bottom. Foam will rise to the top.