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Ideal® Holiday Cappuccino

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Servings: 4

1 ½ c espresso beans
3 c boiling water
2 TBS Ideal® No Calorie Sweetener
1 tsp ground cinnamon
1 vanilla bean, split
4 c skim milk
4 oz bittersweet chocolate, chopped


  1. In a coffee mill, finely grind the beans; brew espresso with the boiling water using coffee maker.
  2. In a small bowl, combine Ideal® and cinnamon and set aside.
  3. Using a small knife, scrape the seeds from the vanilla bean into medium saucepan; pour in the milk and scald over medium heat, about 5 minutes.
  4. Remove from heat.
  5. Add chocolate and stir until melted; cover and keep warm over very low heat.
  6. Divide the espresso into four mugs; 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.
  7. Pour the chocolate milk into cups of coffee; stir briefly; top each cup with some milk froth and sprinkle top with reserved cinnamon sweetener.
baking tip

Can use almond or soymilk as well as pumpkin spice for some delicious variety.

Per Serving: 230 Calories; 10 g Protein; 12 g Total Fat; 28 g Carbohydrates; 2 g Fiber; 21 g Sugar; 130 mg Sodium; 5 mg Cholesterol

recipe savings
Sugar (grams) Calories
8 60