Spiked Lemon Cappuccino
Prep Time
Serves
Cooking Mode
3 lemons
1 cup sugar
½ cup limoncello
2 cups freshly brewed espresso
4 cups milk
¼ tsp ground cinnamon
3 lemons
1 cup sugar
½ cup limoncello
2 cups freshly brewed espresso
4 cups milk
¼ tsp ground cinnamon
Directions
1Using a vegetable peeler, carefully peel zest from lemons, avoiding the white pith (the pith is bitter). Combine lemon zest, sugar and 1 cup (250 mL) water in small saucepan; bring to a boil and cook about 5 min., until sugar dissolves and mixture is syrupy. Cool lemon syrup completely. Use immediately or cover and store (keeping lemon zest in mixture) in refrigerator up to 2 weeks.
2To make drinks, add 1 tbsp (15 mL) each lemon syrup and limoncello into each of 8 cappuccino cups. Finely chop 1 tsp (5 mL) lemon zest (from syrup); reserve for garnish.
3Heat milk in saucepan set over medium heat about 5 min., until steaming. Use a milk frother or whisk to whip until frothy. Divide espresso among the 8 cups; top with frothed milk. Garnish with chopped lemon zest and pinch of cinnamon.
Tips
1
For alcohol-free cappuccino, omit limoncello and add an additional 1 tbsp (15 mL) lemon syrup.
2
For 2 cups (500 mL) espresso, make in a large stove-top espresso maker with espresso powder. Or brew triple-strength drip coffee.
Disclaimer
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Personal Note
Personal Note
