- 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
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.
Recipe courtesy of Giada De Laurentiis