Photo by Nathan Slabaugh. "Winged Heart" - espresso on paper by Karen Eland www.coffee-art.com
Today is National Cappuccino Day! Put a jump in your java and dish on on YOUR favorite local cafe serving up the best cup of capp. For extra credit: let us know your favorite sweet treat to pair with yours.
Here’s the official dish on cappuccino (Courtesy of Dish writer, Circus Boy):
Cappuccino – Simply put, this is a drink of textures. There is debate as to how much foam and milk, but at the end of the day this traditional Italian breakfast drink should be naturally sweet and, in the words of a friend, be like drinking velvet. If done correctly, it will have the perfect balance between milky frothed sweetness (also called “micro-foam”) backed by a beautiful body of espresso. The powdered mix you get out of a machine at your gas station is not Cappuccino any more than those watches that guy is selling on the street corner are real Rolexes. The Italian origin for the name Cappuccino is debatable, but most believe it was derived from the similarities in color between the hooded robes (literally, “cappuccio”) of the Capuchin monks and the drink. Throw in some flair with “ino” – for the “little hood” – and the drink was sealed in history.
Read Circus Boy‘s entire article, “There’s an Italian swimming in my coffee!” by clicking HERE.
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