Open Drinks

Cappuccino

This recipe is for an authentic Italian cappuccino made with the perfect proportions of espresso, steamed milk, and foamed milk. (And by “perfect,” we mean approximately equal proportions of 1/3 each.) For a larger—or more typical American—cappuccino, double the quantities. For a milkier, or wet, cappuccino, increase the milk to 6 tablespoons. Ever wondered the difference between a cappuccino and a macchiato? The latter has just a small spot of foamed milk, as “macchiato” means “spot” in Italian.