Treat for a fall morning: Vanilla Soy Cappuccino
Soy milk makes great foam! (Unfortunately the same can not be said for rice milk.) This morning I dug the latte whip out of a drawer and made myself a little treat to help start the day. With hours of writing ahead of me, I deserved it.
The best part is that I was able to make this delicious, low-calorie, vegan cappuccino without any big, fancy, expensive equipment. All I used was a stove-top espresso maker (similar to this one
To make your own Vanilla Soy Cappuccino: Make espresso. Heat (stovetop or microwave) about 1/2 cup of soy milk with 1/2 teaspoon of vanilla extract and then whip it with the latte whip until thick and foamy. Pour about 2 shots’ worth of espresso (experiment to find your favorite soy milk/espresso ratio) into a mug, and then pour in the frothed soy milk (spooning the foam onto the top). Top with a sprinkling of cocoa powder and cinnamon.
If you like a stronger cinnamon flavor, try adding ground cinnamon in with the ground beans when you make the espresso. You can also experiment with different flavored extracts in the soy milk - orange, mint, maple, etc. Yum!
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POSTED IN: Recipes, Vegan Victories
5 opinions for Treat for a fall morning: Vanilla Soy Cappuccino
Urban Vegan
Nov 5, 2006 at 7:35 pm
This is one of my favorite Saturday morning treats. Personally, I think vanilla soymilk tastes more milk-like than the plain.
We don’t have the IKEA tool (but may get one now). We’ve been whipping our milk in the blender for years and it works prety well.
Saron
Nov 5, 2006 at 10:45 pm
That is a decent-looking cappuccino, Jul!
From a barista standpoint, I am also really pleased with the foamability (if that isn’t already a word, it should be) of soy milk.
One great thing about working in the coffee industry: I actually look forward to going to work on Monday morning (even if it is just for the coffee).
celine
Nov 7, 2006 at 3:20 pm
Looking good! I also use soya milk for my weekend capuccinos and yes, it foams just as well as dairy milk (I use a De Longhi coffee/capuccino maker). I haven’t tried with other types of milk because I’m happy with soya but if you say they don’t foam as well, then I guess I won’t bother!
I sometimes use flavoured coffee (currently cinammon flavoured coffee from Mauritius) and/or flavoured syrup. I came across a gingerbread-flavoured syrup, lovely….
Jul
Nov 8, 2006 at 11:29 am
Mmmm, gingerbread sounds perfect for a wintertime cappuccino flavor. I’ll have to look for that.
Veggie Chic » Going vegan
Dec 11, 2006 at 4:13 pm
[…] I’m not quite ready to make a commitment to veganism, but I have been moving my diet in that direction. I have eliminated a lot of dairy from my diet, replacing my morning yogurt with soy yogurt and making my cappuccinos with soy milk. At first the taste differences bugged me, but my taste buds quickly adjusted, and now regular yogurt is what tastes strange to me. […]
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