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Recipes > Kona Cappuccino

This favorite, named after the hooded robes worn by the Capuchin monks, is especially exquisite when made with Kona (instead of espresso)


  • 1/2 cup kona coffee, brewed double strength.
  • 1/2 cup milk
  • cinnamon


    In a small saucepan, heat the milk until hot, but not boiling.

    Pour into blender immediately and blend at highest speed for about a minute - or until frothy.

    Gently pour the milk into the coffee so that any unfrothed liquid pours into the coffee. The foam will slide onto the top. Use a spoon to pile the foam into a peak.

    Sprinkle with cinnamon.

    (makes one serving)

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