Latte Macchiato

"Latte macchiato" means "stained milk" in Italian, perfectly describing the visual effect when espresso meets milk in a glass, forming distinct layers. The name also suggests that milk is the main ingredient, giving the drink its soft and smooth quality. In making a latte macchiato, you start with a layer of hot milk, add a shot of rich espresso and finish with a layer of frothy milk on top. This creates a visually striking three-layer drink. Each layer plays a part in the drink's aroma and flavour, and they should be enjoyed both separately and mixed together.

For a delicious twist on your latte macchiato, add natural syrups like hazelnut, caramel, cinnamon or chocolate. Mix these into the milk before frothing or pour them into the glass. This customises your coffee's flavour, making it a delightful treat that can satisfy even a dessert craving.

Milk with a higher fat content (2% or 3.2%) is traditionally used for a latte macchiato as they froth up nicely and create the needed creaminess for those beautiful layers. When making a latte macchiato, steam the milk until warm. Then, froth it to make it velvety. This step is key to getting those distinct layers that look and taste great: the milk foam traps the espresso, creating the latte macchiato's signature 'stained milk' look.

As you pour the milk into the glass, let the foam rise to form the first layer. Then, add the espresso slowly, aiming for the centre of the foam to keep the layers distinct. Gentle pouring is key to achieve the "stained milk" look that defines a latte macchiato.