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Maple Cappuccino


Maple Cappuccino

You don't need an espresso machine to make this maple syrup sweetened cappuccino.

© 2011 Miri Rotkovitz

Visit a Canadian sugar shack during sugaring season, and you'll likely be treated to coffee spiked with maple syrup. That's the inspiration for this easy-to-make cappucino rendition.

Strictly speaking, this isn't really a cappuccino, in part because it isn't made with espresso. But therein lies the beauty of this recipe: you don't need an espresso machine or other fancy equipment to make it. With the help of a wire whisk, you can make very respectable foamed milk right on the stovetop. The rich caramel notes in dark maple syrup (try Grade B), complement the coffee beautifully.

Prep Time: 2 minutes

Cook Time: 4 minutes

Total Time: 6 minutes

Yield: Serves 1


  • 3/4 cup (6 ounces) milk or soy milk
  • 1/2 cup (4 ounces) strongly brewed coffee (use 1 1/2 to 2 times as much coffee to water as you'd usually use)
  • 2 to 3 teaspoons pure maple syrup, to taste
  • Cinnamon, for dusting (optional)


Place the milk in a small saucepan set over medium-high heat.  Taking care not to let the milk boil, whisk constantly with a wire whisk, both in circles and side-to-side: the goal is to aerate the milk and create a frothy foam. (As you whisk, the bubbles will get smaller and the foam will get thicker.) By the time you see steam begin to rise from the saucepan, about half of the milk will be steamed, and half will have transformed into a soft, yet sturdy foam full of tiny bubbles. Remove the milk from the heat.

Pour the coffee into a mug. Carefully begin to pour the steamed milk from the saucepan into the mug (the milk will run out from under the foam). When the mug is about 2/3 to 3/4 full, spoon on the foam.

Pour in the maple syrup in a thin stream, and stir gently. Dust with cinnamon and drizzle the foam with additional maple syrup, if desired. Enjoy!

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