Wondering what this recipe is about? No need to be confused. This recipe is a simple, quickly made drink that gives you the beauty of a creative art in your coffee drinks. The name Caffee Latte Macchiato describes the way the recipe should be made in just three words.
The first thing is the coffee, second is the latte milk and the Macchiato means spotted milk in Italian. So you will be getting a drink with three separate layers that is why it is said to be a Macchiato. It has a lesser amount of espresso and a relatively thick layer of milk foam topping as compare to coffee and latte that we have usually.
The main beauty of the recipe lies in its three layers of uniquely textured and flavored drink that has to be presented in a relatively tall glass and for the one who prepares it, it’s a delight to prepare and will only take a few minutes to do so.
Let’s Start and See:
- An Aerolatte milk frother
- A cup of milk
- Sugar to taste
- Half a cup Fresh espresso
At first, you need to warm the milk for 40-50 seconds in a microwave to make it perfect to be frothed using a manual Aerolatte milk frother. Then take it out and proceed.
Take out the milk and put your handheld Aerolatte milk frother into the glass having the milk in it. Turn it on and whisk it until it brings out foam to the required level.
After frothing the milk, you need to pour in the fresh espresso into the frothed milk. You should pour in very slowly so that the milk will settle down and the foam will rise up in the glass, while the espresso stays in the middle.You can add sugar to taste while whisking the milk.
Your three layered Caffe latte Macchiato is ready!
Want to watch the video tutorial on how to make Three layered Caffe Latte Macchiato?
Check it out from AerolatteTV:
Remember the layering is best when you have all the layers having different texture and temperature level. If the milk and the espresso both are too hot or at the same temperature, they will get mixed faster. While if you keep the espresso at a relatively low temperature as compared to the milk, it will keep its layer for a longer period of time.