A delicious and versatile drink to sip hot in winter, or cold and perhaps topped with fresh whipped cream in summer, the soluble barley and cocoa cappuccino is perfect at any time, as it contains no caffeine. It’s very easy to make, customizable, can be flavored or sweetened as desired. We can prepare the barley and cocoa cappuccino for breakfast, as a refreshing drink to offer guests, or, as I have already mentioned, to enjoy it throughout the day. We can also take it with us in a practical thermos to work and during leisure time.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 3 cappuccinos
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Summer
Ingredients
- 1 cup Milk (also plant-based or lactose-free)
- 3 teaspoons Instant barley
- 1 teaspoon Unsweetened cocoa powder
- 1/3 cup Liquid cream (also plant-based or lactose-free)
- to taste Unsweetened cocoa powder (for dusting)
- to taste Honey (or maple syrup)
Preparation
The coffee cups used hold 80 ml.
Heat the milk in a small saucepan (you can also use plant-based or lactose-free milk); in the meantime, put the sifted unsweetened cocoa and instant barley in a jug; I calculated heaping teaspoons because I like the flavors to be pronounced.
Pour the boiling milk over the dry ingredients and stir until they are perfectly dissolved and blended.
Pour the mixture into individual cups and sweeten with honey, maple syrup, sugar, or any sweetener of your choice.
The barley and cocoa cappuccino can be drunk immediately, or left to cool at room temperature, in the freezer, etc., depending on our needs.
If we drink it cold or serve it as a fresh drink, we can enrich it with dollops of fresh whipped cream and a sprinkle of unsweetened cocoa.
