Low Cal Iced Cappuccino Delight Recipes

Steps:

• Place ice, cold coffee, almond milk, coffee creamer, syrup, pumpkin spice, and sweetener in blender cup and blend until smooth. Top with whipped cream.

Steps:

• Fill a short glass with ice. Pour in espresso. Sweeten as desired. Top with foamed milk. Dust with ground cinnamon.

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

Steps:

• For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
• For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
• For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.