Serving suggestion
Caramel macchiato
Ingredients
- 15 mlCaramel Coffee Syrup
- 10 mlVanilla Coffee Syrup
- 200 mlFresh milk, steamed
- 36 mlEspresso (double shot)
For 10 serves: 150 ml Caramel Coffee Syrup · 66 serves per 1-litre bottle at this measure.
- Glass
- 12 oz glass mug
- Ice
- None (served hot)
- Garnish
- Caramel crosshatch
Method
- Pump 10 ml vanilla syrup into a warmed glass mug.
- Steam 200 ml milk to 60 to 65°C with 1 cm of foam and pour it onto the vanilla.
- Pull a double espresso, 36 ml, and pour it slowly through the foam so it marks a band in the milk.
- Drizzle 15 ml caramel syrup over the foam in a crosshatch, 4 lines each way.
Bartender's noteThe espresso goes in after the milk, not before, so it marks the milk in a band. That is the macchiato. The caramel stays on top as the first taste.