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Prep time
5 minutes
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Cook time
3 minutes
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Makes
As many as you wish!
Author Notes
While there are a plethora of options when it comes to espresso machines, those that are capsule-centric are not everyone's "cappuccio." Fortunately, after having tested a number of machines, from the Neapolitan coffee maker to the moka, I am pleased to confirm that there exists a machine that will transform you into the barista of your dreams: the Capresso Ultima PRO Espresso & Cappuccino Machine. With its sleek design and easy-to-use functions, you will be on your way to brewing up the best brews in no time. Moreover, the Capresso Ultima Pro is one of those machines that takes foam (aka frothed milk) to new heights. Pretty soon, this recipe for a marocchino will be part of your "daily grind."
For more details, visit Capresso's website: https://www.capresso.com/ultima-pro.html
—Jessica Volz
Ingredients
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Milk (preferably nonfat)
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Espresso (ground for an espresso machine)
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Cocoa powder (preferably Venchi)
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Water
Directions
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Refer to the Capresso Ultima Pro manual for prepping the machine.
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Froth milk, one cup at a time, until the desired temperature and stiffness are reached.
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Gingerly pile on the foam.
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Sprinkle with cocoa powder.
(For an autumnal flourish, try adding cinnamon sugar.)
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