2tspCoffeeInstant Granules – (I use Nestle Taster’s Choice)
1 % 2cupsMilk, fat – (If using whole milk, take 1 cup milk and 1 cup water)
Make Cappuccino Batter: In a small bowl combine coffee granules, sugar and ½tsp of water. Mix well with a spoon for 2 minutes. In the beginning, it will have a very coarse texture.
Add ½tsp of water and beat for another 2 minutes until sugar starts to dissolve and the mixture starts to get smooth.
Add another ½tsp of water and beat vigorously for 3 minutes. Mixture will start to get lighter in color and will get airy and frothy.
Add the final ½tsp of water and beat vigorously for another 3 minutes. Now the mixture will have a pudding-like consistency and will be light brown in color. This batter can be used right away or refrigerated for up to 3 days.
To make Cappuccino: Heat milk (or a combination of milk and water) in a small saucepan until boiling. Stir when it gets to boiling stage and turn off the stove.
Divide the cappuccino batter equally between the two cups. Add 2tbsp milk in each cup and mix well.
Pour the remainder of the boiled milk evenly into each cup from at least 6″ above the cup to allow the froth to form. Serve right away.