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Ingredients for Martha Stewart’s Iced Cappuccino
Ingredients for Martha Stewart's Iced CappuccinoMartha's recipe also points out that if you're avoiding dairy, you can foam non-dairy milks as well, including soy milk, which, thanks to its high protein content, foams up like a dream for this one.
Start by filling a glass with ice and pouring in your chilled espresso. If you’re sweetening it, do that now. Then comes the signature move: topping it with foamed milk. If you have a countertop or handheld frother, great (I used a handheld frother). If not, just pour your milk into a jar with a lid and shake it until it gets nice and frothy. Pour that creamy cloud on top of the coffee, and for the final touch, add a little ground cinnamon.
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My Honest Thoughts About Martha Stewart’s Iced Cappuccino
Martha Stewart's Iced CappuccinoI was skeptical that only a handful of basic ingredients could transform into something fancy and magical, but this iced cappuccino delivered. I made this one twice, once with almond milk (my usual go-to) and once with whole milk. Both versions were divine and incredibly satisfying—the bold espresso cut through the foamy cinnamon-laced milk, delivering my morning caffeine kick to me in such an elegant way. And the fact that you can throw it together in five minutes flat with whatever’s already in your kitchen? I mean, come on. That’s summer simplicity at its finest!
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