Ricotta Cappuccino

Save Recipe
  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Yield: 4 (1/2 cup) servings
Share This Recipe

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

  1. 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.
  2. 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.
  3. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.

Ricotta Gnocchi

Lemon Ricotta Cookies with Lemon Glaze

Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese

Frosty Cappuccino

Cappuccino Pinwheels

Frozen Cappuccinos

Cappuccino Cups

Cappuccino Knots