Cappuccino Fluff Recipes

THE PERFECT CAPPUCCINO

Steps:

• Gather the ingredients.
• Place the water into the boiler of your espresso machine.
• Place the 2 tablespoons (2 shots) of ground coffee into the portafilter.
• Tamp (press) the coffee down using a tamper. Do this 2 to 3 times to make sure the grounds are packed tightly.
• Place the portafilter into your espresso machine's group head and lock it in place by turning it to the right.
• Place a demitasse cup or the glass carafe that came with your espresso machine under the group head and pull the shot for 23 to 30 seconds, or until 2 ounces of espresso is yielded. Typically, there is a lever, switch, or button to start this process.
• Once the shot is pulled, foam the milk.
• Place the milk into either a glass measuring cup or a small metal pitcher.
• Insert the steam wand into the container with the milk, just under the surface of the milk.
• Engage the steam wand on your espresso machine. (You may need to read your espresso machine's manual for this, as each espresso maker is a little different.)
• Make sure to keep the tip of the wand toward the side of the container. This will create a vortex with the milk.
• Move the container higher, lower, closer, then further so that the steam wand can incorporate the air into the milk, making the foam. The bubbles should get smaller and smaller as you do this.
• Once the milk has foamed to double its size, turn the steam wand off.
• Top the espresso with foamed milk right after foaming. When initially poured, cappuccino is only espresso and foam, but the liquid milk quickly settles out of the foam to create the (roughly) equal parts foam, steamed milk, and espresso for which cappuccino is known.

CAPPUCCINO FLUFF

Steps:

• Place all ingredients in medium bowl; stir gently until well blended.
• Spoon evenly into four dessert dishes; cover.
• Refrigerate at least 2 hours.

CAPPUCCINO FUDGE RECIPE RECIPE - (4.4/5)

Steps:

• 1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Set a small bowl aside as well. 2. In a small bowl or cup, combine the instant coffee and the hot water, and stir until the coffee dissolves. Set aside for now. 3. Place the butter,sugar, heavy cream, and salt in a heavy-bottomed medium saucepan over medium-high heat. Stir until the sugar dissolves and the butter melts. 4. Continue to cook the fudge, stirring frequently, until it comes to a boil. Once boiling, insert a candy thermometer. Cook the fudge, stirring constantly, until the thermometer reads 240 degrees Fahrenheit (115 C). 5. Once at 240 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until the chips and cream are melted and incorporated. If necessary, return the fudge to the heat for brief periods to melt the chips. Add the vanilla and stir it in. 6. Next, scoop about 1 1/2 cups of fudge into the small bowl. You don't need to measure, just separate out approximately a quarter of the fudge. This will be the white swirl you see in the final product. 7. Add the reconstituted coffee to the remaining fudge in the pot, and stir until it is well-blended. Scrape the coffee fudge into the prepared pan. 8. Working quickly, scoop spoonfuls of the white fudge and drop them on top of the coffee fudge in a random pattern, spreading them out evenly over the top. Once all of the white fudge is dotted on top, swirl a knife through the top of the fudge, creating a beautiful pattern of white and brown swirls. Don't stir too much and muddy the colors, you want to end up with very distinct white and brown swirls. 9. Let the Cappuccino Fudge cool and set completely, either in the refrigerator for 2-3 hours or overnight at room temperature. Once set, lift it from the pan using the foil as handles and cut it into small squares using a large sharp knife. Store Cappuccino Fudge in an airtight container in the refrigerator for up to two weeks, and let it come to room temperature before serving.

FLUFFY CAPPUCCINO PIE

Steps:

• Beat pudding mix, coffee and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP.
• Pour into crust; top with remaining COOL WHIP.
• Refrigerate 2 hours or until firm.

CAPPUCCINO CREME BRULEE

Steps:

• Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
• Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
• Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins.
• Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours.
• Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.

CAPPUCCINO FLATS

Steps:

• In a large bowl, cream butter, shortening and sugars until light and fluffy. Dissolve coffee in water; add to creamed mixture with egg and melted chocolate until blended. Combine the flour, cinnamon and salt; gradually add to creamed mixture and mix well (dough will be sticky). Shape into two 6-1/2-in. rolls; wrap each in plastic. Refrigerate for 4 hours or until firm. , Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

COFFEE FLUFF SHAKE

Steps:

• Put well-chilled milk, instant coffee granules & Marshmallow Fluff in a blender.
• Blend 30 seconds or until all ingredients are well-mixed & smooth.
• NOTES: Personally, I would rather use my immersion blender for this & make a single 10 oz serving out of it. 5 oz is just never enough of a coffee fix for me.

EASY CAPPUCCINO

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside., Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately.

CAPPUCCINO TRUFFLE DESSERT

Steps:

• Dissolve instant coffee in hot water in a large bowl. Add milk, pudding mix, and cinnamon. Let stand for 5 minutes.
• Fold in whipped topping gently. Place a few cake cubes in a dessert bowl and spoon chocolate truffle cream on top before serving.