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An Italian classic with a refreshing twist

Zesty Lemon Cappuccino

An Italian classic with a refreshing twist

In Italy, the cappuccino is a popular breakfast beverage often enjoyed in a café. We took this classic and gave it a twist of lemon to create something truly indulgent. The coffee, milk and tangy aroma of the lemon syrup blend together to create a drink that is simultaneously delicate and uplifting.

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 a moka coffee pot.
Heat the milk without boiling, add the lemon syrup and mix with a hand blender.
Add the milk to the glass, arranging the milk-lemon froth decoratively with a spoon.
Taste without adding sugar.

We recommend preparing this recipe with espresso coffee.

For 1 serving

  • 1 shot of 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
  • Equipment:
  • Moka coffee pot
  • Hand blender
  • Serving cup:
  • Cappuccino cup
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