Cinnamint Cappuccino

Cinnamint Cappuccino
Recipe type: Beverages
Prep time: 
Cook time: 
Total time: 
Serves: 3
This is a spicy, minty, totally change of pace cappuccino; Quick to Prepare (under 30 minutes); Low fat; Low sodium; Good Source of Calcium.
  • 3 cup fat free skim or 1% low fat milk
  • 2 cup regular-strength brewed coffee
  • 1 bunch fresh mint, about ½ cup tightly packed
  • 4 cinnamon sticks or ½ teaspoon cinnamon powder
  • 1 tsp mint syrup or 2 tablespoons creme de menthe, optional
  • 1 small package cinnamon Red Hots
  • 1 small bunch of fresh mint
  1. Wash mint. Remove about a dozen leaves and reserve for garnish.
  2. Combine 2 cups of milk, coffee, washed mint stalks and leaves, and cinnamon sticks or powdered cinnamon in a small saucepan or microwave bowl or cup.
  3. Heat over medium heat or in microwave just until the liquid starts to steam and a few bubbles appear; don't boil.
  4. Set aside and let steep for at least fifteen minutes and as long as an hour.
  5. For foamed milk, place 1 cup of hot milk in a blender container with the sugar.
  6. Cover with a vented lid. Blend until frothy, about 30 seconds. Switch the blender on and off quickly to avoid splashing overflows, and then continue blending.
  7. Pour coffee-mint mixture through a clean strainer into a pitcher or large measuring cup; if it has cooled, reheat without letting it come to a boil.
  8. Stir in the optional mint syrup or creme de menthe.
  9. Divide coffee among three serving cups and spread foamed milk over each one.
  10. Sprinkle four or five Red Hots over foamed milk and garnish with two or three mint leaves.
Nutrition Information
Calories: 177 Fat: 2g Saturated fat: 0.3g Unsaturated fat: 0.1g Carbohydrates: 26g Sodium: 121mg Fiber: 1g Protein: 9g


Comments are closed.