How to make a vegan cappuccino at home?

How do you make a vegan cappuccino?

A cappuccino is about one third espresso, one third hot milk and one third foam. To make it vegan, swap dairy for a plant milk that froths well. Oat is the usual choice, and a barista version is made for this job.

What you need

• Strong coffee: espresso, or very strong moka pot or AeroPress coffee.
• Plant milk, barista style: oat, soy or similar. Read the label for barista or foaming.
• A steam wand, a handheld frother, a French press or a jar.

Steps

1. Brew a double shot of espresso, or about 2 oz of very strong coffee, into a warmed cup.
2. Pour about 100 to 150 ml of plant milk into a jug.
3. Heat and froth. With a steam wand, keep the tip just under the surface to add air for a few seconds, then lower it to swirl. Oat milk is sensitive to heat and to how gently the steam is added, so stop when the jug is hot to the touch, not scalding.
4. Tap the jug on the counter and swirl. A barista says the milk should look like pouring cream.
5. Pour the milk onto the coffee, holding back the foam with a spoon, then add foam on top.

No machine? Use this method

1. Warm the milk in a pan or microwave until steaming but not boiling.
2. Froth with a handheld frother, or shake in a sealed jar with the lid held with a towel, or pump in a French press.

Fix common problems

• Thin and watery: add a little more air.
• Separated, with big bubbles on top: add air more gently and use less.
• Tastes sweet or flat: try another brand; plant milks vary a lot.

Allergies matter: soy and nut milks are common allergens, so check the label.