Cashew Free Cappuccino
Few drinks hit the way a properly made cappuccino does — that balance of bold espresso, silky steamed milk, and a thick crown of foam is genuinely hard to beat. This version is built on just two ingredients: finely ground espresso and cold whole milk, which means there's nothing hiding in the cup that shouldn't be there. For anyone navigating tree nut allergies or sensitivities, café drinks can be a minefield of flavored syrups, nut milks, and shared equipment, so pulling one at home is a genuinely smart move. The technique here is precise but approachable — pre-warming the cup, nailing a 25–30 second espresso pull, and steaming the milk to that glossy, velvety texture that makes the foam sit just right. Getting the milk to roughly double in volume with no large bubbles is the real skill to practice, and once you crack it, every cup feels like a small victory. Serve it immediately and enjoy it while the crema is still intact and the foam is at its peak.
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Learn more →Ingredients
1 serving
- 18–20 g finely ground espresso coffee
- 4 oz whole milk, cold
Instructions
- 1
Run a short flush of hot water through the espresso machine's group head to bring it to temperature, then discard the water. Fill the portafilter with 18–20 g of finely ground espresso, tamp firmly and evenly, and lock it into the group head.
- 2
Pre-warm a 6 oz ceramic cappuccino cup by filling it with hot water from the machine's steam wand or hot-water spout for 30 seconds, then discard the water.
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