• 220mL/7.4fl.oz cup
  • 1 x coffee capsule
  • Steamed hot milk
  • Powdered chocolate

To create a Cappuccino extract 30mL/1fl.oz shot of coffee into 220mL/7.4fl.oz cup. Texturise the milk with an Espressotoria milk frother. Pour the texturised milk over the espresso until the cup is 4/5 full. Complete the Cappuccino with froth and powdered chocolate over the top.