I’ve cut back on my caffeine intake – most days I don’t have any – but there are some mornings or afternoons that require a little pick-me-up. Being pregnant is tiring in and of itself, but being pregnant (especially in the third trimester; 5 weeks to go!) with an almost-three-year-old is downright exhausting.
Thank goodness for preschool (Lily goes 2 days a week for 2 1/2 hours, and she loves it!) and for this cappuccino, which has become my go-to caffeinated beverage.
The recipe calls for just three ingredients and a high-speed blender, such as a Vitamix. You can probably get away with using a regular blender, but you might not get the same amount of frothiness; and let’s be honest, cappuccinos are all about the foam!
Blender Vanilla Cappuccino
|Name||Blender Vanilla Cappuccino|
|Prep Time||5 minutes|
|Cooking Time||0 minutes (Blending only)|
|Total Time||5 minutes|
Ingredients For the Cappuccino
- 1 cup strong brewed coffee (hot)
- 1/2 cup milk (whole or 2% for creaminess)
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon pure vanilla extract
- A pinch of salt
Ingredients For the Topping
- Whipped cream
- Ground cinnamon or cocoa powder for garnish (optional)
Estimated Nutrition Per Serving:
- Calories: 120 calories
- Protein:4 grams
- Carbohydrates: 20 grams
- Sugar: 18 grams
- Fat: 3 grams
- Saturated Fat: 2 grams
- Cholesterol: 12 milligrams
- Fiber: 0 grams
- Sodium: 70 milligrams
Please note that these nutritional values are estimates and can vary based on the specific brands and quantities of ingredients you use.
Heat milk in microwave or on stovetop until steaming.
Place all ingredients into a high speed blender (such as a Vitamix) in the order listed.
Place lid on blender, turn it on, and slowly increase speed to medium-high (speed 8 on a Vitamix). Blend for 30 seconds, or until desired frothiness is achieved.
Pour cappuccino into a mug and serve immediately.