☕ Cappuccino
A cappuccino is a coffee drink made of a shot of espresso topped with steamed milk and a thick layer of velvety milk foam, usually served in a cup of about 150–200 ml. It is creamy and balanced, milder than an espresso but stronger in coffee flavour than a latte. In Italy it is traditionally drunk in the morning, often with a pastry.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 18 g finely ground coffee for a double espresso (or 9 g for a single)
- 120 ml cold milk
- Cocoa or cinnamon to dust (optional)
Method
- Brew the espresso into a warmed cup.
- Steam the milk to about 60–65 °C, creating a thick, fine foam.
- Pour the milk into the espresso, holding back the foam with a spoon, then spoon the foam on top.
- Dust lightly with cocoa or cinnamon if you like.
How to make it lighter
- Use skimmed or semi-skimmed milk — the foam still forms well.
- Skip the sugar or syrup; the steamed milk is naturally slightly sweet.
- Choose a small cup size rather than a large takeaway cup.
History
The name comes from the Capuchin friars, whose brown habits resembled the colour of coffee mixed with milk. Coffee with milk was drunk in Vienna in the 18th and 19th centuries, and the modern cappuccino took shape in Italy in the 20th century after espresso machines with steam wands became common. It spread worldwide with the growth of coffee-bar culture.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →