The authentic cappuccino recipe

This coffee, of enormous popularity more outside of Italy than in the same country where it was created, is made with equal parts espresso coffee, milk and milk foam, topped with a little chocolate or cinnamon powder. This one I reproduce is the orthodox cappuccino recipe, as any Italian would approve.

INGREDIENTS (1 serving):

• A quarter cup (50 ml) of espresso coffee
• A quarter cup (50 ml) of hot milk
• A quarter cup (50 ml) of milk foam
• Chocolate or cinnamon powder

In a glass or mug, pour the espresso coffee, then the hot milk and then the milk foam.

To froth milk, it is best to use the espresso machine's frother, moving the jug until the milk is heated and frothed. If you do not have an espresso machine, it is best to buy a milk frother that fits into the electric hand mixer. It is worth little money and foams quite well, especially if you are careful to use warm milk or at room temperature (never hot) and semi-skimmed.

Finally, ground cinnamon or more usually powdered chocolate is sprinkled on top.

By the way, in Italy the Cappuccino is ordered in cafeterias only for breakfast. Ordering it outside of those hours would cause surprise in the waiter.