📝 About This Recipe
Experience the sophisticated architecture of a true Italian-inspired café classic, where bold espresso meets silky vanilla-infused milk. Unlike a standard latte, the 'macchiato' or 'marked' style features a dramatic layering effect, topped with a buttery, salt-kissed caramel drizzle that slowly weaves through the ice. This refreshing beverage offers a perfect balance of bitter, sweet, and creamy notes, making it the ultimate pick-me-up for any sunny afternoon.
🥗 Ingredients
The Espresso Base
- 18-20 grams Dark Roast Espresso Beans (finely ground for a double shot)
- 2 ounces Filtered Water (heated to 200°F/93°C)
The Creamy Body
- 3/4 cup Whole Milk (very cold for better layering)
- 1.5 tablespoons Vanilla Bean Syrup (high-quality or homemade)
- 1.5 cups Ice Cubes (large, solid cubes preferred to slow dilution)
The Signature Topping
- 2 tablespoons Salted Caramel Sauce (thick consistency for drizzling)
- 2 tablespoons Heavy Cream (optional, for a cold foam topper)
- 1 pinch Sea Salt (flaky variety like Maldon)
👨🍳 Instructions
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1
Begin by chilling your 16-ounce highball glass in the freezer for 5 minutes to ensure the drink stays icy from the first sip.
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2
Grind your espresso beans to a fine, powdery consistency and tamp them firmly into your portafilter.
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3
Pull a double shot of espresso (2 ounces) into a small heat-proof pitcher. The espresso should have a rich, golden crema on top.
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4
While the espresso is fresh, stir in one teaspoon of the caramel sauce if you prefer a sweeter base, otherwise leave it pure for the traditional layered flavor.
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5
Remove your chilled glass and add the vanilla bean syrup directly to the bottom.
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6
Pour the cold whole milk over the vanilla syrup. Use a long spoon to stir just the milk and syrup together until fully incorporated.
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7
Fill the glass to the brim with large ice cubes. The ice acts as a buffer for the layering process.
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8
Take a long bar spoon and place it upside down over the glass, with the tip touching the inside wall just above the milk line.
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9
Slowly and gently pour the hot espresso over the back of the spoon. This dissipates the force of the liquid, allowing the coffee to sit on top of the milk.
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10
Observe the beautiful 'macchiato' bleed as the dark espresso begins to slowly marble into the white milk.
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11
Using the caramel sauce, create a crosshatch pattern (a grid) across the top of the ice and coffee.
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12
Finish with two circular drizzles around the edge of the glass and a tiny pinch of flaky sea salt to brighten the caramel notes.
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13
Serve immediately with a long straw, instructing the drinker to sip from the bottom for sweetness or stir for a uniform flavor.
💡 Chef's Tips
Use 'filtered' water for your espresso to ensure no mineral aftertaste interferes with the bean profile. If you don't have an espresso machine, use a Moka pot or 1/4 cup of very strong cold brew concentrate. Always add the ice after the milk but before the coffee to achieve the distinct visual layers. For a dairy-free version, oat milk provides the best creamy texture and frothiness compared to almond or soy. Don't skip the salt; a tiny pinch cuts through the sugar and makes the caramel taste more complex.
🍽️ Serving Suggestions
Pair with a warm, buttery croissant to contrast the cold temperature of the drink. Serve alongside a slice of lemon poppyseed loaf for a bright, citrusy counterpoint. Enjoy with a side of toasted almonds or walnuts to enhance the nutty notes of the espresso. Excellent as a mid-afternoon treat with a small piece of dark chocolate. Pairs beautifully with a savory brunch dish like Eggs Benedict.