Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Capuccino Cream

  • Yield: About 2 1/2 cups


  • 1 1/4 cups heavy cream
  • 1/4 cup granulated sugar
  • 4 teaspoons unsweetened cocoa powder
  • 6 tablespoons cold brewed espresso, or strong regular coffee
  • 1/2 teaspoon vanilla extract


  • In a large bowl, beat the cream until soft peaks start to form. Gradually add the remaining ingredients, beating constantly, until well combined and stiff peaks form. (Can be made up to 1 hour in advance, covered tightly and refrigerated)