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Lemon Cappuccino

Lemon Cappuccino

The great classic of italian coffee recipes renowned throughout the world

In Italy, cappuccino is a breakfast beverage, particularly when enjoyed in a café. This version makes it perfect for any time of the day. The coffee, milk and tangy aroma of the lemon syrup blend together in a speciality that is delicate and luscious at the same time.

Prepare the lemon syrup (the day before):
- Wash the lemons well, peel and cut the zest julienne style;
- Place the zest in a small pan with the water and sugar;
- Place on the heat and boil for 8/9 min.;
- Allow to cool and keep in the fridge.

Prepare the coffee with the mocha coffee pot.
Heat the milk without boiling, add the lemon syrup and mix with a hand blender.
Add the milk after arranging the milk-lemon froth with a spoon.
Taste without adding sugar.

We recommend preparing this recipe with espresso coffee.

For 1 serving

  • 1 espresso
  • 7fl oz whole milk
  • 0.7fl oz lemon syrup
  • For the lemon syrup:
  • 2.1oz lemon zest, julienned (3 lemons)
  • 4.4fl oz water
  • 8.8oz sugar
  • Materials:
  • mocha coffee pot
  • pimer
  • Serving cup:
  • cappuccino cup
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