Easy mornings start with the perfect cappuccino, and these 10 recipes will transform your daily coffee routine into something special. From the timeless classic to creative flavors like pumpkin spice and coconut, each recipe is simple enough to make at home with just a few ingredients.

Some of these cappuccinos are sweet and indulgent, like caramel and mocha, while others offer lighter options with almond or coconut milk. You’ll find both hot and iced versions, so there’s a perfect cappuccino for every mood and season.

The best part is that you don’t need to be a barista to make these delicious drinks at home. With a little practice steaming milk and pulling espresso shots, you’ll be creating café-quality cappuccinos that rival your favorite coffee shop—and you can customize them exactly how you like.

Classic Cappuccino

This timeless Italian coffee drink features equal parts of bold espresso, velvety steamed milk, and airy milk foam. The perfect balance of these three elements creates a harmonious cup that’s both rich and light at the same time.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 2 ounces whole milk
• Cocoa powder or cinnamon for dusting (optional)

Instructions

1. Brew the espresso by pulling a fresh shot using an espresso machine, ensuring the coffee is hot and freshly extracted. If you don’t have an espresso machine, brew 2 ounces of very strong coffee using a Moka pot, AeroPress, or French press with finely ground coffee beans. Pour the espresso into a pre-warmed cappuccino cup (6-8 ounces) that has been rinsed with hot water to maintain temperature.
2. Steam the milk by pouring cold whole milk into a milk pitcher, filling it no more than halfway to leave room for expansion. Insert the steam wand just below the surface of the milk at an angle and turn on the steam, creating a whirlpool effect that incorporates air into the milk. Listen for a gentle hissing sound as the milk begins to foam.
3. Create microfoam by positioning the steam wand to introduce air during the first few seconds, then lowering the pitcher slightly to submerge the wand deeper as the milk expands. Continue steaming until the milk reaches 150-155°F (65-68°C), which should feel hot but not uncomfortable to hold. The milk should have doubled in volume and look glossy and velvety.
4. Prepare the foam by tapping the pitcher on the counter a few times after steaming to break up any large bubbles, then swirling the milk in a circular motion to integrate the foam with the liquid milk. The result should be smooth, creamy microfoam with a texture like wet paint.
5. Pour the steamed milk into the espresso cup by holding the pitcher at a slight angle and pouring slowly from about 2-3 inches above the cup. Pour the liquid milk first, allowing it to sink beneath the espresso and mix naturally, creating the base layer of your cappuccino.
6. Add the foam layer by tilting the pitcher more as you near the end of the pour, which releases the thicker foam on top. A classic cappuccino should have approximately equal proportions: one-third espresso, one-third steamed milk, and one-third milk foam, with the foam thick enough to hold its shape.
7. Dust the top (optional) with a light sprinkle of cocoa powder or ground cinnamon using a fine-mesh sieve for an elegant finish and added flavor dimension. Hold the sieve about 6 inches above the cup and tap gently for even coverage.
8. Serve immediately while hot, as cappuccinos are best enjoyed fresh when the espresso is still aromatic and the milk foam is at its peak texture. The drink should have distinct layers visible from the side of the cup, with a creamy foam cap on top.

Vanilla Cappuccino

This sweet variation adds rich vanilla syrup to the traditional cappuccino for a smooth, aromatic experience. The vanilla enhances the coffee’s natural flavors without overpowering them, creating a perfectly balanced and slightly indulgent drink.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 1 tablespoon vanilla syrup (or ½ teaspoon vanilla extract with 1 teaspoon sugar)
• 2 ounces whole milk
• Whipped cream for topping (optional)

Instructions

1. Brew and combine by brewing a fresh shot of espresso and adding vanilla syrup to the bottom of a pre-warmed cappuccino cup before pouring in the espresso. Stir briefly with a small spoon to ensure the vanilla is evenly distributed throughout the coffee. The vanilla should complement, not mask, the espresso’s natural flavors.
2. Steam the milk by pouring cold whole milk into a steaming pitcher filled only halfway, then positioning the steam wand just below the milk’s surface at a slight angle. Turn on the steam and create a whirlpool motion by angling the pitcher, which helps incorporate air evenly throughout the milk.
3. Create velvety microfoam by keeping the steam wand near the surface for the first few seconds to introduce air with a gentle hissing sound, then submerging it deeper once the milk begins to expand. Continue steaming until the milk reaches 150-155°F (65-68°C) and has doubled in volume with a glossy, silky appearance.
4. Perfect the texture by tapping the pitcher firmly on the counter 2-3 times after steaming to eliminate any large bubbles, then swirling it in a circular motion. The milk should look like wet paint with tiny, uniform bubbles throughout—this is the signature of perfectly steamed milk.
5. Pour the steamed milk into the cup with the vanilla espresso, starting from a height of about 3 inches. Allow the liquid milk to flow first and mix with the espresso. As the cup fills, lower the pitcher and tilt it to release the thicker foam on top.
6. Create the foam layer by finishing the pour with a gentle lifting motion, which deposits the remaining foam on top in a thick, creamy layer. The foam should be about one-third of the total drink volume, sitting proudly above the liquid.
7. Top with whipped cream if desired for an extra indulgent touch, adding a generous dollop on top of the milk foam. You can also drizzle additional vanilla syrup over the whipped cream for enhanced presentation and sweetness.
8. Serve immediately while the cappuccino is hot and aromatic. The vanilla should provide a subtle sweetness that enhances rather than overwhelms the espresso’s natural characteristics, creating a smooth and satisfying drink.

Caramel Cappuccino

This decadent cappuccino combines rich espresso with sweet caramel syrup and is finished with an elegant caramel drizzle. The buttery sweetness of caramel pairs beautifully with the bold coffee, creating a dessert-like drink that’s still balanced and delicious.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 1 tablespoon caramel syrup
• 2 ounces whole milk
• Caramel sauce for drizzling
• Whipped cream (optional)
• Sea salt flakes (optional)

Instructions

1. Prepare the caramel base by adding caramel syrup to a pre-warmed cappuccino cup first, then brewing a fresh shot of espresso directly over it. Stir gently with a spoon to combine them thoroughly, allowing the heat from the espresso to help the caramel syrup incorporate smoothly and create a sweet base for your cappuccino.
2. Steam the milk properly by filling a milk pitcher about halfway with cold whole milk, then inserting the steam wand just below the milk’s surface at an angle. Turn on the steam to create a whirlpool effect, listening for a gentle hissing or “paper-tearing” sound that indicates proper aeration.
3. Develop the microfoam by keeping the wand near the surface initially to introduce air, then gradually lowering the pitcher as the milk expands and heats. Continue steaming until the milk reaches 150-155°F (65-68°C), which you can gauge by touch—the pitcher should be hot but still comfortable to hold briefly.
4. Perfect the texture by tapping the pitcher on the counter several times after removing the steam wand to pop any large bubbles, then swirling the milk in a circular motion to integrate the foam with the liquid milk. The result should be glossy milk with a paint-like consistency.
5. Pour the steamed milk into the caramel espresso by starting with a steady stream from about 2-3 inches above the cup. The liquid milk will flow through the foam first, mixing with the espresso base and creating the middle layer of the cappuccino.
6. Add the foam cap by tilting the pitcher more steeply as you finish pouring, which releases the thicker foam on top. The foam should form a generous, creamy layer that’s about one-third of the total drink volume.
7. Drizzle with caramel sauce by using a squeeze bottle or spoon to create decorative lines across the foam in a crosshatch or spiral pattern. The caramel drizzle not only looks beautiful but also provides extra bursts of sweetness in each sip.
8. Garnish and serve by adding optional whipped cream for extra indulgence and a tiny pinch of sea salt flakes for a salted caramel effect that enhances both the sweet and bitter notes. Serve immediately while the cappuccino is hot and the foam is at its peak texture.

Mocha Cappuccino

This chocolate lover’s dream combines bold espresso with rich chocolate syrup, topped with creamy milk foam and a dusting of cocoa powder. The marriage of coffee and chocolate creates a luxurious drink that’s both comforting and energizing.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 1 tablespoon chocolate syrup or 1 tablespoon cocoa powder mixed with 1 teaspoon sugar
• 2 ounces whole milk
• Cocoa powder for dusting
• Chocolate shavings for garnish (optional)
• Whipped cream (optional)

Instructions

1. Create the chocolate base by adding chocolate syrup to the bottom of a pre-warmed cappuccino cup, or mixing cocoa powder with a small amount of hot water and sugar to create a smooth paste. Brew a fresh espresso shot directly over the chocolate and stir vigorously for 10-15 seconds to ensure the chocolate is completely dissolved and evenly distributed throughout the coffee.
2. Steam the milk by filling a milk pitcher halfway with cold whole milk, then positioning the steam wand just below the surface at an angle to create a vortex when the steam is turned on. This whirlpool motion is essential for creating smooth, velvety microfoam rather than large, soapy bubbles.
3. Heat to perfect temperature by keeping the steam wand positioned near the surface for the first 3-5 seconds to introduce air with a gentle hissing sound, then lowering the pitcher to submerge the wand deeper. Continue steaming until the milk reaches 150-155°F (65-68°C), feeling hot to touch but not burning.
4. Prepare the microfoam by tapping the pitcher firmly on the counter 2-3 times to burst any large bubbles, then swirling the milk in smooth, circular motions. The result should be glossy milk with a texture similar to wet paint—smooth, silky, and homogeneous.
5. Pour the steamed milk into the mocha espresso mixture by starting from a height of about 3 inches, pouring steadily and allowing the liquid milk to flow first and blend with the chocolate espresso base. This creates the foundation of your mocha cappuccino.
6. Add the foam cap by gradually lowering the pitcher and tilting it more as you near the end of the pour, releasing the thicker foam on top and creating the signature cappuccino appearance with a generous foam layer.
7. Dust with cocoa powder using a fine-mesh sieve to sprinkle cocoa evenly over the foam, holding the sieve about 6 inches above the cup and tapping it gently to create a light, even coating. This adds visual appeal and an extra layer of chocolate flavor.
8. Garnish and serve by adding optional chocolate shavings created with a vegetable peeler or topping with whipped cream for an even more indulgent treat. Serve immediately while hot, allowing the drinker to experience the beautiful interplay of espresso, chocolate, and creamy foam.

Cinnamon Cappuccino

This warming cappuccino features aromatic ground cinnamon and a touch of brown sugar for a cozy, spiced twist on the classic. The cinnamon adds warmth and depth without overwhelming the espresso, making it perfect for chilly mornings or afternoons.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• ½ teaspoon ground cinnamon, divided
• 1 teaspoon brown sugar
• 2 ounces whole milk
• Cinnamon stick for garnish (optional)
• Extra cinnamon for dusting

Instructions

1. Create the spiced base by combining ¼ teaspoon of ground cinnamon with brown sugar in the bottom of a pre-warmed cappuccino cup. Brew a fresh shot of espresso directly over this mixture, then stir vigorously for about 15 seconds to dissolve the sugar and cinnamon completely, creating a spiced coffee base with no grainy texture.
2. Infuse the milk with cinnamon by sprinkling the remaining ¼ teaspoon of ground cinnamon directly into the cold milk in your steaming pitcher before steaming. This infuses the milk with cinnamon flavor throughout rather than just on top, creating aromatic, spiced milk.
3. Steam the cinnamon milk by inserting the steam wand just below the surface at an angle to create a whirlpool when activated, which will help distribute the cinnamon evenly throughout the milk. Keep the wand near the surface initially with a gentle hissing sound, allowing the cinnamon to become incorporated into the expanding microfoam.
4. Heat properly by continuing to steam until the milk reaches 150-155°F (65-68°C), being careful not to overheat. The cinnamon-infused milk should smell wonderfully aromatic and spicy as it steams.
5. Texture the foam by tapping the pitcher on the counter to eliminate large bubbles and swirling it in circular motions. The cinnamon will be visible throughout the foam, creating an attractive speckled appearance with tiny cinnamon particles distributed evenly.
6. Pour the cinnamon milk into the cup with the spiced espresso, starting from a height and gradually lowering as you pour. The liquid milk flows first, mixing with the coffee base, followed by the beautifully speckled cinnamon foam.
7. Add the foam layer by tilting the pitcher more steeply at the end of the pour to release the remaining thick foam on top. The foam should be generous and show the beautiful cinnamon specks throughout, creating visual interest.
8. Garnish and serve by dusting with additional cinnamon using a fine-mesh sieve for extra visual appeal and concentrated spice with each sip. Add a cinnamon stick as an aromatic garnish and stirrer if desired. Serve immediately while hot to fully appreciate the warming spice combination.

Hazelnut Cappuccino

This nutty variation features rich hazelnut syrup blended seamlessly with espresso and milk for an indulgent, aromatic experience. The hazelnut adds a sweet, roasted flavor that pairs exceptionally well with coffee, creating a sophisticated drink reminiscent of Italian cafés.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 1 tablespoon hazelnut syrup
• 2 ounces whole milk
• Crushed hazelnuts for topping (optional)
• Chocolate shavings (optional)
• Whipped cream (optional)

Instructions

1. Create the hazelnut base by adding hazelnut syrup to the bottom of a pre-warmed cappuccino cup, then brewing a fresh espresso shot directly over it. Stir gently but thoroughly with a small spoon to combine them completely, ensuring the nuttiness complements rather than masks the coffee flavor.
2. Steam the milk by pouring cold whole milk into a clean steaming pitcher filled only about halfway, then positioning the steam wand just below the surface at a slight angle. The proper angle creates a whirlpool effect when the steam is activated, which is essential for creating smooth, velvety microfoam.
3. Create the microfoam by turning on the steam wand and listening for the characteristic gentle hissing or paper-tearing sound that indicates proper aeration. Keep the wand near the surface for the first few seconds to introduce air, then submerge deeper as the milk expands and heats to 150-155°F (65-68°C).
4. Perfect the texture by removing the steam wand and immediately tapping the pitcher firmly on the counter 2-3 times to burst large bubbles, then swirling the milk in smooth, circular motions until it has a glossy, paint-like consistency.
5. Pour the steamed milk into the hazelnut espresso by starting from a height of about 2-3 inches in a steady, controlled stream, allowing the liquid milk to penetrate the espresso and blend naturally with the hazelnut sweetness.
6. Add the foam layer by gradually lowering the pitcher and tilting it more as you complete the pour, releasing the thicker foam on top and creating the signature cappuccino appearance with approximately equal parts liquid and foam.
7. Top with hazelnuts (optional) by sprinkling toasted, finely chopped hazelnuts over the foam for textural contrast and reinforced hazelnut flavor. To toast hazelnuts, bake them at 350°F for 8-10 minutes until fragrant, then rub off the skins.
8. Garnish and serve by adding optional chocolate shavings for extra indulgence (the hazelnut-chocolate combination is divine) or whipped cream for café-style presentation. Serve immediately while hot to enjoy the full aroma and smooth, nutty flavor that enhances the coffee perfectly.

Pumpkin Spice Cappuccino

This fall-favorite cappuccino combines espresso with real pumpkin purée and warming spices for an authentic seasonal treat. The addition of cinnamon, nutmeg, and ginger creates a cozy drink that’s perfect for autumn mornings and rivals any coffeehouse version.

Prep Time: 7 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 2 tablespoons pumpkin purée (not pumpkin pie filling)
• 1 tablespoon maple syrup or brown sugar
• ¼ teaspoon pumpkin pie spice (or mix: ⅛ tsp cinnamon, pinch each nutmeg, ginger, cloves)
• 2 ounces whole milk
• Whipped cream for topping
• Extra pumpkin pie spice for dusting
• Cinnamon stick (optional)

Instructions

1. Prepare the pumpkin base by combining pumpkin purée, maple syrup or brown sugar, and pumpkin pie spice in a small bowl, mixing thoroughly until smooth. Heat this mixture in the microwave for 15-20 seconds or in a small saucepan, then add it to the bottom of a pre-warmed cappuccino cup. Make sure to use plain pumpkin purée, not pumpkin pie filling.
2. Brew and combine by pulling a fresh espresso shot directly over the warm pumpkin mixture in the cup. Stir vigorously for 20-30 seconds with a small spoon to fully incorporate the pumpkin purée with the espresso, creating a smooth, homogeneous base without any lumps. The color should be an even, warm brown.
3. Steam the milk by pouring cold whole milk into a clean steaming pitcher filled no more than halfway, then inserting the steam wand just below the surface at an angle. Turn on the steam to create a whirlpool effect and listen for the gentle hissing sound of proper aeration.
4. Create rich microfoam by keeping the wand positioned to introduce air during the first few seconds, then gradually lowering the pitcher as the milk expands. Continue steaming until the milk reaches 150-155°F (65-68°C), creating velvety foam that complements the dense pumpkin base.
5. Texture and pour by tapping the pitcher firmly on the counter several times to eliminate large bubbles, then swirling in circular motions for glossy milk. Pour slowly into the pumpkin-espresso mixture from a height, allowing the liquid milk to blend first, then add the thick foam cap by tilting the pitcher.
6. Top with whipped cream for an authentic fall coffeehouse experience, adding a generous dollop on top of the milk foam. The whipped cream makes this drink feel extra special and indulgent, perfect for the autumn season.
7. Dust with spice using a fine-mesh sieve to sprinkle pumpkin pie spice evenly over the whipped cream, creating a beautiful finish that’s both aromatic and visually appealing.
8. Garnish and serve by adding a cinnamon stick if desired for decoration and as a stirrer. Serve immediately while hot to enjoy the full comfort and coziness of this autumn-inspired drink with its perfect balance of coffee and warm pumpkin spices.

Iced Cappuccino

This refreshing cold version features chilled espresso, cold milk, and thick foam over ice for a cooling caffeine boost. Perfect for warm weather, this iced cappuccino maintains the classic proportions and flavor while providing a refreshing twist on the traditional hot beverage.

Prep Time: 5 minutes | Cook Time: 3 minutes | Servings: 1

Ingredients

• 2 shots (2 ounces) espresso or 3 ounces strong brewed coffee
• 3 ounces cold whole milk
• 1 cup ice cubes
• 1 tablespoon simple syrup (optional)
• Cocoa powder or cinnamon for dusting (optional)

Instructions

1. Brew and cool the espresso by extracting two shots of rich, concentrated coffee using an espresso machine. Let it cool for 2-3 minutes at room temperature, place it in the refrigerator for 5 minutes, or pour it directly over a few ice cubes to cool it quickly. Add simple syrup while the espresso is still warm if you prefer a sweetened version.
2. Fill the glass with ice by adding ice cubes to a tall glass (12-16 ounces), filling it about three-quarters full. Use larger ice cubes if possible as they melt more slowly and won’t dilute your drink as quickly.
3. Add the cooled espresso by pouring it over the ice, letting it cascade through the cubes. The ice will further chill the espresso and begin to create the refreshing base of your iced cappuccino.
4. Create cold foam by pouring cold whole milk into a jar with a tight-fitting lid, filling it only about one-third full to leave plenty of room for expansion. Seal the jar tightly and shake it hard for 30-60 seconds, or use a handheld milk frother for 30-45 seconds until the milk doubles in volume with thick foam.
5. Check the foam quality by opening the jar or stopping the frother—the milk should have a thick layer of dense, creamy foam on top with liquid milk below. The foam should be stable, not just large bubbles, creating proper cold microfoam.
6. Pour the cold milk from the jar into the glass with the iced espresso, holding back the foam initially with a spoon so just the liquid milk flows in first, creating the base layer of the drink.
7. Add the cold foam by spooning the thick foam generously on top of the drink, creating a substantial cap that sits above the rim of the glass. The foam should be about one-third of the total drink volume for proper cappuccino proportions.
8. Dust and serve (optional) by sprinkling cocoa powder or ground cinnamon over the foam using a fine-mesh sieve for an attractive finish. Serve immediately with a straw and long spoon while the foam is at its peak texture and the ice hasn’t melted, keeping the drink cold, refreshing, and properly balanced.

Honey Almond Cappuccino

This naturally sweetened cappuccino features pure honey and creamy almond milk foam for a subtly nutty, gently sweet experience. The combination of honey and almond creates a sophisticated flavor profile that’s both comforting and elegant.

Prep Time: 5 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 1 tablespoon honey (preferably local or raw)
• 2 ounces almond milk (unsweetened or vanilla)
• Sliced almonds, toasted, for garnish
• Extra honey for drizzling (optional)

Instructions

1. Dissolve the honey by warming it slightly for 5-10 seconds and adding it to the bottom of a pre-warmed cappuccino cup. Brew a fresh espresso shot directly over the honey, then stir vigorously for 15-20 seconds with a small spoon until the thick honey is completely incorporated and you see no golden streaks remaining at the bottom.
2. Select and prepare almond milk by choosing a barista-blend almond milk if available, as these foam better than regular versions. Pour the almond milk into a steaming pitcher, filling it no more than halfway since almond milk expands differently than dairy milk.
3. Steam the almond milk by inserting the steam wand just below the surface at an angle and turning on the steam. Keep the wand closer to the surface longer than with dairy milk to create more foam, as almond milk doesn’t naturally foam as easily due to lower protein content.
4. Heat carefully while steaming, aiming for a slightly lower temperature of 140-145°F (60-63°C) rather than the 150-155°F used for dairy milk, as almond milk can separate or curdle if overheated. The pitcher should feel warm but not hot.
5. Texture the foam by tapping the pitcher gently on the counter and swirling to integrate any large bubbles. The almond milk should have a silky appearance with a layer of foam on top, though it may look slightly less glossy than dairy foam.
6. Pour and layer by pouring the almond milk into the honey-espresso mixture starting from a height, allowing the liquid to mix first, then tilting the pitcher to release the foam on top. The almond milk foam will be lighter and slightly less dense than traditional dairy foam.
7. Toast and garnish by sprinkling toasted sliced almonds over the foam for added crunch and visual appeal. Toast almonds in a 350°F oven for 5-7 minutes until golden and fragrant, or in a dry skillet for 3-4 minutes.
8. Finish and serve by drizzling extra honey over the foam using a spoon or honey dipper for concentrated sweetness and artisanal presentation. Serve immediately while hot to enjoy the subtle sweetness of honey and delicate nuttiness of almond milk in this naturally dairy-free cappuccino.

Coconut Cappuccino

This tropical-inspired cappuccino features creamy coconut milk foam and is topped with toasted coconut flakes for an exotic twist. The subtle sweetness and rich texture of coconut milk create a luxurious drink that transports you to warmer climates with every sip.

Prep Time: 7 minutes | Cook Time: 5 minutes | Servings: 1

Ingredients

• 1 shot (1 ounce) espresso or 2 ounces strong brewed coffee
• 2 ounces coconut milk (full-fat canned or barista-style carton)
• 1 teaspoon coconut syrup or ½ teaspoon vanilla extract (optional)
• 2 tablespoons unsweetened coconut flakes
• White chocolate shavings (optional)

Instructions

1. Toast the coconut flakes first by spreading them on a small pan and toasting in a 350°F oven for 3-5 minutes, stirring once, until golden brown and fragrant. Watch carefully as coconut burns quickly. Set aside to cool while you prepare the cappuccino.
2. Prepare the base by adding optional coconut syrup or vanilla extract to a pre-warmed cappuccino cup if you want extra sweetness. Brew a fresh espresso shot directly into the cup and stir to combine if using syrup or extract.
3. Select the right coconut milk by using full-fat canned coconut milk for the richest foam, or barista-style coconut milk from a carton which is specifically formulated to foam well. Shake canned coconut milk well before using to recombine separated solids and liquids.
4. Steam the coconut milk by pouring it into a steaming pitcher filled no more than halfway, then inserting the steam wand just below the surface at an angle. Coconut milk froths similarly to almond milk—keep the wand near the surface to create substantial foam.
5. Heat to proper temperature by steaming until the coconut milk reaches 140-145°F (60-63°C), slightly lower than dairy milk to prevent separation. The coconut milk should smell aromatic and tropical as it heats, with a thick layer of creamy foam developing on top.
6. Texture and pour by tapping the pitcher gently and swirling to create smooth foam, then pouring the coconut milk into the espresso from a height. The liquid flows first to mix with the coffee, then tilt the pitcher to release the coconut foam on top.
7. Top with toasted coconut by generously sprinkling the cooled toasted coconut flakes over the foam, which adds wonderful texture, reinforces the coconut flavor, and creates an attractive, tropical appearance.
8. Garnish and serve by adding optional white chocolate shavings for extra indulgence—the white chocolate pairs beautifully with coconut. Serve immediately while hot to enjoy the creamy, tropical flavors of this dairy-free cappuccino that feels like a vacation in a cup.