Recipe courtesy of Giada De Laurentiis
Print
Ricotta Cappuccino
Total:
1 hr 20 min
Active:
20 min
Yield:
4 (1/2 cup) servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
4 (1/2 cup) servings
Level:
Easy

Ingredients

  • 1/2 cup sugar
  • 1/2 vanilla bean
  • 1 (15-ounce) container ricotta cheese
  • 1/2 tablespoon instant espresso powder
  • 1 (3-inch) biscotti, crushed
  • Pinch ground cinnamon
  • Pinch cocoa powder

Directions

Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.

Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.

To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Lobster Cappuccino

Recipe courtesy of Laurent Katgely

Frosty Cappuccino

Recipe courtesy of Cooking Channel

Joe's Iced Cappuccino Float

Recipe courtesy of Emeril Lagasse

Spiked Iced Cappuccino

Recipe courtesy of Giada De Laurentiis

Cappuccino Panna Cotta

Recipe courtesy of Brian Boitano

Spiked Iced Cappuccino

Recipe courtesy of Giada De Laurentiis

Ricotta, Ricotta, Ricotta - Homemade Ricotta

Recipe courtesy of Mario Batali

French Press Vanilla Cappuccino

Recipe courtesy of Tyler Florence

On TV

So Much Pretty Food Here