Ingredients
1 1/2 cup espresso beans
3 cup boiling water
2 tbsp sugar
1 vanilla bean, split
4 cup milk
1 4 oz. bittersweet chocolate, choppe, d
1 whipped cream - optional
Directions
in a coffee mill, finely grind the beans. In a coffee maker, brew the
espresso with the boiling water.
Meanwhile, in a small bowl, combine the sugar and cinnamon and set
aside. Using a small knife, scrape the seeds from the vanilla bean
into a medium saucepan. Pour in the milk and scald over moderate
heat, about 5 minutes. Remove from heat, add chocolate and stir until
melted. Cover and keep warm over very low heat.
Divide the hot espresso into 4 cups. In a blender, begin whipping
half of the warm chocolate milk at low speed. Gradually increase the
speed to high and blend until frothy, about 1 minute. Pour the
chocolate milk into the cups of coffee, stir briefly and top each
serving with some of the milk froth. Sprinkle the reserved cinnamon
sugar on top. Serve immediately with a dollop of whipped cream, if
desired. Recipe by Yvonne Womack(Quick & Easy Cooking ch) Serves 4
Servings: 4 servings
Christmas Cappuccino Recipe brought to you by Recipe Ideas
Categories: Beverages; Christmas; Holiday
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into distant history, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that is, these, ancient cookbooks were just primitive pictorial instructions for meal preparation.
Interestingly, the most ancient recipe found, according to experts in ancient history is a series of clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Closer to modern times, we find a couple of interesting cookery books from the 14th Century : a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but rather recipes for the types of food on the tables of the rich and powerful of that period. Later, in the 15th century, people returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe publications, some of which are now in private libraries. During the next few hundred years, the powerful and rich tried to serve up the best banquets, and as a result cooks and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookbooks are increasing in popularity due to increased literacy, people having more free time and a general increase in wealth. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Christmas Cappuccino recipe.
