Low-Carb Cappuccino (Dairy-free) and Tips for Coconut Milk

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While working on my Easter recipes, I needed a little break. I previously attempted making cappuccino with many types of milk (almond, hazelnut, etc.) and found that coconut milk works best for making froth and tastes better. Almond milk just didn't work and I wouldn't use it in coffee. This coffee drink is very simple to make and you don't need any special equipment for it. And it's Paleo-friendly, too!

0 hours, 0 minutes

Hands-on 5 minutes Overall 5 minutes

Nutritional values (per serving)

Macronutrient ratio: Calories from carbs (5.5%), protein (4.1%), fat (90.3%)

Ingredients (per serving)

• ¹/₃ cup espresso (or more) or this is a great coffee substitute
• ¹/₄ cup Aroy-D coconut milk (2 fl oz / 60 ml)
• pinch cinnamon or raw cocoa powder (unsweetened)
• optional: 3-6 drops liquid Stevia extract or other healthy low-carb sweetener from this list

Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

The basic make-up of a cappuccino is roughly 1/3 coffee, 1/3 hot milk and 1/3 frothed/foamed milk. Before you open the box with coconut milk, shake it well for about 30 seconds.

How to froth the milk:

• you can prepare the coconut milk in a milk frother like this one or
• slowly heat it up until you create foam on the top or
• use this technique from TheKitchn.com that works for coconut milk too

Prepare the required amount of espresso (I just fill 1/3 of a cup). Pour some hot coconut milk into the espresso using a knife/spatula to hold back the foam. When the cup is filled up to 2/3, spoon the froth on the top. Sprinkle some cocoa powder or cinnamon and you're done!

Tips for Coconut milk:

I LOVE Aroy-D coconut milk - it's the best I've tried so far. It tastes and smells delicious and when you open the package, it actually looks like whole milk or cream unlike some other brands.

Apart from tasting delicious, it's really easy to whip or froth. The only contents are water and coconut, no additives! Keep in mind that if you want to "cream" it to make desserts like Chocolate mousse, you will have to get this Aroy-D (tinned) or this one (coconut cream).

Another brand you can use for desserts like that is Thai Kitchen Organic (but contains guar gum which I personally don't like). Simply keep it refrigerated until the cream separates out from the coconut water. The extracted cream can be used for whipped cream - just spoon the cream out and discard the liquid.

Tips for sweeteners:

If you need to use a sweetener, the best one for cappuccino is 1-3 drops of liquid Stevia extract or a teaspoon of Erythritol which have zero carbs. I didn't use any sweetener, as the coconut milk already has a slightly sweet taste. You can read more about low-carb sweeteners in this post: Complete Guide To Sweeteners on a Low-carb Ketogenic Diet

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