How to Make Espresso Macchiatos (Caffe Macchiatos)

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By Stuart Smith | Last Updated May 10, 2020

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TOOLS NEEDED: Espresso machine, milk frother or a whisk and a glass.

Depending on where you were first introduced to this drink, you might be a bit alarmed at our recipe. Popular chain coffee shops have, for some reason, re-coined the term “macchiato” to mean an unmixed latte with the espresso on top and the milk on the bottom, typically served iced.

This is by no means a traditional macchiato, and no one is quite sure why the two drinks share the same name. The traditional macchiato is simply espresso cut with a little cream.

This drink is perfect for someone who enjoys the flavor of espresso but just needs it to be cut a little with some milk without diluting it too much.

Ingredients

• 2 ounces espresso
• 1 ounces milk (whole milk works best)

Directions

• Pour the espresso into a mug
• Place the milk in a wide glass or glass jar and microwave on high power for 30 seconds until it is very hot but not boiling. Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully
• Using a milk frother, froth the milk until you don’t see any bubbles and you have a very thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed
• Scoop out a dollop of foam and put it on top of your espresso.

Recipe Tip

If you were hoping for the other kind of macchiato, pour 10 ounces of milk over ice and add 2 ounces of espresso over the top, unmixed. If you go this route, you might as well add some caramel sauce (see ingredient tip) to top it off!

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