Hugo's Cappuccino Recipe

Brew the coffee

Brew 1 cup of very strong espresso or coffee. Use an espresso machine, Aeropress, or a very concentrated pour-over. Pour into a heatproof cup or small pitcher and keep hot.

While the coffee is brewing, measure the brandy and coffee liqueur so they are ready to add.

Add 1 teaspoon granulated sugar to the hot brewed coffee and stir until dissolved.

Pour 1.5 tablespoons brandy and 1 tablespoon coffee liqueur into the sweetened hot coffee and stir to combine. Taste and adjust liqueur or brandy to preference (maintain balance so the coffee flavor remains prominent).

Combine 3 tablespoons whole milk and 1 tablespoon heavy cream in a small milk pitcher or jar. Heat gently until warm (not boiling), about 50–60°C (120–140°F).

Froth the warmed milk and cream until you get a dense microfoam. Use a steam wand if available (position the tip just below the surface and introduce some air for 3–6 seconds, then submerge to create silky foam). Alternatively, shake vigorously in a sealed jar for 30–45 seconds and then microwave for 15 seconds to stabilize foam, or use an electric milk frother.

Pour the spiked coffee mixture into a 10–12 oz cappuccino cup or mug, leaving room at the top for milk and foam.

Gently pour the steamed milk into the coffee, using a spoon to hold back the foam initially, then spoon the foam on top to create a 1/3 espresso, 1/3 milk, 1/3 foam cappuccino ratio.

Sift 1 teaspoon unsweetened cocoa powder over the foam in an even layer.

Top with cocoa shavings or chocolate curls (about 1 teaspoon) and, if using, a light dusting (1/4 tsp) of grated nutmeg or cinnamon for aroma.

Serve immediately with a small spoon. Optionally serve a water or biscuit on the side to cleanse the palate between sips.