Cappuccino at home

From scorching 32C a couple of days back we went to 15 degrees today and heavy rains. Although the heat kinda got to me at one point, I actually haven't had enough of sunshine (literally) in my life. I have also not been cooking too much, simply because I don't feel like it. After researching and writing and editing 2 to 3 articles a day, and an hour gone swimming, then grocery shopping, I am pooped by the end of the day. There is no energy left to whip up something nice, leave alone style it, take pics and blog. If Ro's working from home then its even more tiresome with lunch also thrown in.

But the good thing is, I learned a couple of interesting things with the articles I have been writing. For example, I learned that you don't need a fancy schmancy espresso maker with a foam nozzle to make a cappuccino at home. The bad thing, however, is the craving I get for all the things I write about :O

I used to love a good cuppa cappuccino when we were in India. The Coffee Day ones were so amazing, I could easily have 2 to 3 at one go. But here, its not the same. Its way too milky for my liking. So whenever I head to a Starbucks or Costa, I end up ordering an Americano and then add a wee bit of milk. I prefer super strong, super sweet coffee's and I must add that the coffee maker/ cafetiere ones come no where near our South Indian filter coffee. But we are now so used to having it, or rather we are so used to the convenience of just pouring it out of a pot that we have forgotten how yummy it really is. Ro has made it a point to grind his own coffee and use it, which is fine when you take it black. But with milk, it all just goes for a toss.

Anyways, coming back to the cappuccino. It is so darn easy that I cant even imagine how I never came across this procedure. Don't believe me? Read on.

Instant espresso powder- 2 tsp per cup (1 tsp if you don't want it too strong)

Sugar- 2 tsp (as per taste really)

Boiling water- 1/3rd cup

Milk- 1/2 cup

Tip in the espresso powder and sugar into a coffee cup.

Add the boiling water, stir and keep aside.

Heat the milk in a microwave for about 20 to 30 seconds and pour into a cafetiere/ French press and pump the plunger about 8 to 10 times continuously till you see enough froth.

It should be ideally half milk and half froth, but its OK if its not perfect.

Pour the milk over the strong espresso slowly followed by the froth.

You can top with some coffee powder or chocolate if you please.

Notes: I first tried using an immersion blender to make the froth but in vain. It just took forever, and the froth produced was meagre compared to the cafetiere.

Watch this video for a better idea. I gasped at the end of it cos it was as simple as that.

If you don't have instant espresso powder then make normal coffee and use that instead.

You can add some sugar to the milk to make it extra sweet :)