You don’t need to be a coffee fan to hear the word cappuccino. Made with equal parts of espresso or strong brewed coffee, steamed milk, and milk foam, cappuccino is a classic beloved beverage. The added top layer of frothy milk foam is the key to its worldwide fame. Be it hot or ice-cold, this super delicious lip-smacking drink is highly addictive, in any choice of flavor! And all the coffee shops out there are ready to lure you more! So, why not save a few bucks by making it at home? Here is the easy recipe for a homemade French vanilla cappuccino.

The Ingredients

• Milk, ¾ cup • Strong brewed coffee, ½ cup / Espresso, a shot • Vanilla extract, ½ teaspoon / Vanilla bean, ½ • Sugar, ½ teaspoon • Cinnamon powder

The Utensils

• A saucepan • A milk blender • A small bowl • Serving cup or mug • A spoon or cooking stirrer

The Process

• Pour milk into a saucepan and put it on medium heat. Add the vanilla extract or the bean. You can also slit the bean through the middle and slide out the pods, and then add the pods into milk for a stronger vanilla flavor. Heat the milk until it begins to bubble while stirring continuously. Feel free to use any type of dairy or non-dairy milk of your choice.

• If the bean is added, remove the vanilla. Remove the saucepan from the heat and add sugar. Stir until it dissolves. You can adjust the amount of sugar as per your taste.

• Froth the milk using a blender or milk frother, until it gets foamy. Gently spoon off the fluffy milk foam and set it aside in a small bowl.

• Fill the serving cup or mug with brewed coffee or a shot of espresso. Pour the milk over it. Now, spoon the milk foam back on the top of your cappuccino. Finish off with a sprinkle of cinnamon powder.

A new Agnes is about to open in Pasadena on Green Street, between Crack Shack and Rocco’s. The new cheese shop and restaurant will place itself in the heart of the action and is owned by chef partners Vanessa Tilaka and Thomas Kalb. They focus on regional American cooking from the Midwest, California, and beyond, as well as on fine cheeses.

Vanessa Tilaka and Thomas Kalb Are Both the Owners and Chefs of the New Agnes

The duo met in the Bay Area, at San Francisco’s Flour + Water, and have so far worked at restaurants like Bar Agricole, the Slanted Door Group, Al’s Place, and Octavia. Tilaka has also worked at M. Georgina and Cookbook. Now, at Agnes, she’ll put her cheese knowledge to direct use.

The Agnes Will Be Split Thematically In Terms of Style and Cuisine

The new Agnes will operate as a daytime-through dinner operation and will be split thematically but not physically. It will be both a market cafe and cheese store, with a large patio and a sit-down dinner in the back. The kitchen will offer seating across the space and have some sidewalk availability in the front. The Agnes will be a part of Pasadena’s new program for building open-air dining spaces for restaurants. The trend has now helped many small local businesses, especially from Old Pasadena, where the brick-lined streets are particularly welcoming for such businesses.

Visitors can expect tasty salads, sandwiches, and daytime provisions, including wine to-go. Clients can get their orders from the space upfront. They can also get a more fully realized, sit-down menu with cocktails and heart-cooked dinner, from Tuesday to Saturday. Sundays will offer brunch options on the leafy, wide patio. The patio was part of the 1920s building when it was remade.

The new Agnes is expected to open sometime this summer and people who want to check out their tasty offers will be able to visit it. It certainly seems that many cheese & cuisine lovers are ready to try something new.