White Chocolate Cappuccino Recipes

Steps:

• In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

Steps:

• Heat milk and sugar substitute in a small saucepan over medium-low heat until simmering, about 2 minutes. Froth hot milk with an immersion blender until foamy.
• Pour white chocolate syrup in a mug. Top with hot milk, holding froth back with a spoon. Pour coffee over syrup and spoon froth over coffee.

Steps:

• Pour milk into heavy medium saucepan.
• Scrape in seeds from vanilla bean.
• Add bean and seeds.
• Bring to boil.
• Remove from heat.
• Add white chocolate; whisk until melted and smooth.
• Whisk in brandy and vanilla extract.
• Using tongs, remove vanilla bean.
• Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs.
• Ladle white chocolate mixture over.
• sweeten if you wish.
• Sprinkle with cocoa powder and serve.

Steps:

• Pour milk into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Remove from heat. Add white chocolate; whisk until melted and smooth. Whisk in brandy and vanilla extract. Using tongs, remove vanilla bean. Return white chocolate mixture to low heat; whisk until frothy, about 1 minute.
• Pour hot coffee into mugs. Ladle white chocolate mixture over. Sprinkle with cocoa powder and serve.