Cappuccino

This isn’t a true espresso-and-milk cappuccino. It’s a homemade instant cappuccino mix, the kind that lives in a jar on the counter and turns a kettle of hot water into a warming winter cup in about 30 seconds. Perfect for gift jars, dorm rooms, or camping trips where a real espresso machine is not an option.

Four pantry ingredients blend in a mixer: powdered nondairy coffee creamer, sugar, instant coffee granules, and a crushed piece or two of orange hard candy. That last one is the surprise. The citrus candy dissolves into the hot cup and leaves behind a subtle orange-chocolate-coffee note, a bit like a Terry’s chocolate orange hitting your mug. Without it, this is just instant coffee. With it, this is a proper treat.

Scoop a tablespoon of the mix into a mug, top with three-quarters cup of hot (not boiling) water, and stir until the creamer dissolves and the drink froths slightly at the top.

Kitchen Tips

• Blend the mix thoroughly. If the instant coffee granules don’t break down, the flavor will clump into the first few cups and leave weak drinks at the bottom of the jar.
• Crush the orange candy finely between two pieces of parchment with a rolling pin before blending. Whole chunks resist blending and leave sugar shards.
• Store in an airtight jar at room temperature. Humidity is the enemy; a desiccant packet keeps the mix flowing freely for months.
• Use hot water around 180°F (82°C), not a rolling boil. Boiling water can scorch the instant coffee and make it taste bitter.

Variations

• Chocolate version: Add 2 tablespoons of cocoa powder to the mix for a mocha lean.
• Spiced: Stir in ½ teaspoon of ground cinnamon or a pinch of cardamom for warmth.
• Vanilla: Use a vanilla-flavored powdered creamer or add ½ teaspoon of vanilla powder for a softer, sweeter profile.