Cheese Cappuccino

  • serves 0


8 Ratings
Directions for: Cheese Cappuccino


⅓ lb(s) roasted hazelnuts, skins removed

1 ½ cup skim milk

½ lb(s) ripe epoisse, camembert or brie, skin discarded

6 oz homogenized milk

1 fruit and nut bread, sliced thinly

2 Tbsp butter, room temperature

8 green grapes, peeled


1. In a food processor, pulse nuts until finely ground.

2. In a medium-size pot, add skim milk.

3. Bring to a simmer, then add nuts. Let simmer for 15 minutes.

4. Let cool, then strain out solids and reserve hazelnut-infused milk.

5. Just before serving, melt cheese in a pan over medium heat and stir in homogenized milk. Then reheat hazelnut-infused milk and froth with a hand blender or a whisk.

6. Fill cappuccino cups or a similar facimile 2/3rds of the way with cheese concoction. Drop a grape in each cup (the grape provides a nice surprise at the end that explodes in the mouth and cleans the palate) and top with hazelnut-infused foam.

See more: North American, Fruit, Beverage, Eggs/Dairy, Cheese, Italian


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