Make a Cappuccino with Raw Milk
ONLY THE HIGHEST QUALITY INGREDIENTS & STANDARDS.
Being a coffee lover comes with a lot of perks. Nowadays there are so many options in terms of flavors and types, so you might have a hard time choosing a specific one. However, when it comes to the morning ritual, there is always one specific type of coffee that everyone enjoys – cappuccino! Of course, this varies from one person to the next, but the main goal is the same – starting your day off with a proper beverage.
If you are one of those people that love stepping out of their comfort zone, then this coffee recipe would be perfect for you! Today we are making a cappuccino with raw milk, taking it to a whole new level, both nutritionally and for your taste buds.
The best milk for a cappuccino
What’s the best milk to use for a cappuccino? Here’s what to know:
Use milk that’s as fresh as possible! Milk that’s nearing its expiration date does not foam as well. Trust us: we’ve learned from experience! Read how to keep raw milk fresh here.
The best milk for a cappuccino? Whole Raw Milk. Whole raw milk froths the best because it has the highest milk fat. It’s full of healthy fats, probiotics, and is extremely nutrient dense.
Raw milk causes no lactose intolerance, naturally. The proven health components found in raw dairy products are unlike ANY “milk alternatives”, naturally! Nothing is added to enhance or stabilize this life-giving food. Enjoy our products without any “tummy intolerance” or milk sensitivities.
RAW FARM Whole Raw Milk is unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and omega-3 fatty acids. Our truly happy cows grass graze on lush green pasture, all year long. Absolutely NO antibiotics, synthetic hormones, or GMO anything. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product.
SIMPLY FLASH-CHILLED, FILTERED AND TESTED.
The ease of digestibility of Whole Raw Milk gives those that experience discomfort with processed dairy products, a delicious and natural option.
GLUTEN-FREE | RAW | PALEO | TESTED | NON-GMO | PRIMAL | KETO | KOSHER
LEARN MORE ABOUT RAW MILK:
FAQ: WILL I DESTROY THE NUTRITIONAL BENEFITS OF RAW MILK IF I HEAT IT?
Excellent question. There are 2 factors to consider when answering this question. If you are brewing REGULAR coffee (like most do), and you want to add a splash of Heavy Raw Cream or Raw Milk into it, you’re perfectly fine. You won’t destroy any raw benefits. This is because it doesn’t get hot enough for a long enough period of time to destroy any enzymes or bacteria, unlike the pasteurization process of milk does.
Pasteurization is a process that heats milk to a extreme temperatures (161 degrees Fahrenheit for 15 seconds) for a prolonged period of time to kill off bacteria. Most milk you find on the grocery store shelves has been ultra-pasteurized. Unlike Raw Whole Milk, which is alive with all of its beneficial bacteria, pasteurized milk lacks the enzymes and microbes that are necessary for digestion. This often leads to lactose-intolerance among pasteurized milk drinkers, whereas people who drink raw milk experience little to no digestive issues.
Now, when making a latte or cappuccino, there’s a different factor to consider. In these espresso drinks, the milk is steamed or frothed, so it is traditionally heated for a longer time, rather than just being poured cold into already brewed coffee. How long you allow the milk to steam for will depend on how many raw benefits you will preserve. But, I wouldn’t worry too much about this! While we of course promote raw products, our products do not HAVE to be consumed raw. They are a delicious and healthy addition to many wonderful recipes you can cook and bake in your kitchen. So, if you ARE going to use dairy products for recipes that require milk, cream, cheese, and butter, it is still best to use raw. Why? Raw dairy products are whole and unprocessed; they have not been exposed to pasteurization. Using already-pasteurized dairy products when cooking or baking is like double-heating your dairy and causing even more damage to the nutrients. With raw dairy products, you might preserve some beneficial bacteria and helpful enzymes depending on the temperature and how long it is cooked. Another reason why you might want to use our raw dairy products is knowing you are using high quality products from healthy cows from a trusted, humane source. RAW FARM raw dairy products are made from whole raw milk of our very own grass-grazed cows. They get plenty of fresh air and sunshine with room to roam 365 days a year. Our happy cows enjoy a GMO-free diet and never receive antibiotics or hormones, which is reflected in their superior quality and flavor.
Let’s start!
Making your own healthy coffee at home is a fun thing to do, and for many, it’s part of their self-care routine and morning ritual. Thus, when you are preparing your precious cup of coffee, you must carefully pick the ingredients to get the best flavors out!
When making a cappuccino with raw milk, the ingredients are the key element in creating perfection. To make it, you will need the following:
Fresh ground espresso (medium ground works best for this type of coffee).
Half a cup of RAW FARM Whole Raw Milk Depending on your preference, you can add more or less.
Cinnamon powder. This step is optional since the preferences vary from one person to the next.
THE PROCEDURE
How to prepare the perfect cappuccino at home? Firstly, you’ll need an espresso machine to get started. A cappuccino differs from traditional coffee in that a cappuccino is a combination of espresso shots and foamed milk, while a traditional “cup of coffee” is simply brewed coffee. Both can be enjoyed with delicious and nutritious whole raw milk.
To begin, start pouring your ground espresso into the portafilter. Connect the portafilter to the espresso machine and begin brewing your shots of espresso. Allow them to fall gently into your favorite mug, and let the sweet smell of the freshly brewed coffee fill up the kitchen with a happy feeling. Feel free to add a sweetener of choice (organic syrup, honey, or sugar) into your espresso if you’d like it to be extra sweet.
Now it’s time for the fun part, steaming the milk. For newbies, steaming the milk might be ideal to do first, because the longer espresso shots sit out on their own ( beforebeing combined with milk or a sweetener), the more bitter they will become. And we want a rich cup of coffee, not a bitter one. So be careful here. Once you practice this many times, you will get good at timing your shots of espresso and foaming your milk efficiently.
While there are many other ways to steam milk, we believe that steaming it with your espresso machine makes the best foam for a cappuccino because it is so rich and creamy. Plus, this is how a cappuccino is traditionally made if you were to order it at Starbucks.
Here’s how to steam milk:
Hold the steaming wand just below the surface of the milk until it expands and becomes foamy.
Lower the steaming wand slowly and gradually until the milk reaches 150 degrees Fahrenheit: use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds. A cappuccino is more foam than steamed milk, and you’ll notice that as you gradually lower the steaming wand, the foam increases. This is good-this is what you want!
After your favorite cup is full of espresso and (optional) sweetener, pour or sccoop the foam from steaming pitcher into your mug and watch the magic unfold. Give it a little swirl right at the end and enjoy a full cup of a healthy cappuccino in the comfort of your own home. For a special touch, add a dash of cinnamon on top. ♥️
