15 oz. milk
2 rounded tsp. instant espresso coffee

Pour milk into saucepan; heat slowly with stirring; do not boil. Add instant espresso coffee and stir to dissolve. Preheat blender jar with hot water; drain water. Pour hot milk and espresso mixture into heated jar. Cover and blend 5 to 10 seconds to froth. Pour frothed mixture into 6 oz. Cappuccino cups that have also been preheated. Add sugar to taste, if you wish.

Top froth with cinnamon (Neopolitan style) or powdered chocolate (Roman style), or whipped cream alone or with one of the above. For true Italian Cappuccino, add a dash of Amaretto liqueur to the frothed coffee or with any combination of toppings. Yield: 3 servings.