To define a cappuccino, only one country can really lay its claim. It is an Italian coffee based drink. Cappuccino is made with espresso, hot milk, and milk foam. The foam that goes on top of the cappuccino actually acts as an insulator and helps it retain the heat of the liquid, allowing it to stay hotter longer. It is also advised to serve it in a porcelain cup, instead of glass or paper.
The beverage originated in Italy and is known to have become popular around the early 1900s. As the espresso machines in cafes and restaurants were improving during and after WWII, so was the drink. By the 1950s, the Italian cappuccino had found its home in many people’s daily routines.
Convenience store cappuccinos really aren’t even close to the real deal. It is basically a flavored powder whipped with water and dispensed into your cup. I’ll admit I was in love with those kinds of drinks, but when I was visiting Europe I had the opportunity to try some real cappuccino, and I might never go back! The deal is that you have to keep an open mind when trying authentically made drinks when you are used to what we sometimes drink here in the states, then you won’t be disappointed with your experience!
Cool Mint Cappuccino: 1/2oz. Torani Crème de Menthe Syrup, 4oz. Milk, 1-2 Shots Espresso.
Cinnamon Delight Cappuccino: 1/2oz. Torani Cinnamon Syrup, Splash Torani Vanilla Syrup, 4oz. Milk, 1-2 Shots Espresso.
*Steam Torani and Milk, pour espresso into 6oz. cup and gently add steamed milk unti lthe cup is 2/3 full. Top with foamed milk and dust with cocoa powder or nutmeg.