![]() ![]() ![]() The homemade caramel macchiato can be a finicky drink to make because, frankly, the caramel makes it easy to become overly sweet. That said, all of these go great with caramel, and there is still a place for the caramel macchiato found in popular culture and that’s hit the zeitgeist by way of specialty shops that know how to perfectly blend the creamy flavors of milk with a drizzle of caramel.Īnd, to be fair, the caramel drizzle on top of the drink harkens back to the “marked” meaning of the Italian word-so, despite groans from some coffee purists, there is some rationale behind the drink’s naming convention. This beverage is hot milk with espresso added on top like an espresso shot would be added to coffee to make a red eye. There is also the “latte macchiato,” which, similarly, is not sweetened except for the natural sugars of the milk. Think of it like a dry cappuccino with even more focus on the taste of the espresso. A macchiato is espresso served in a demitasse cup with a very delicate amount of foamed milk added on top to cut the bitterness of the espresso. In fact, it’s quite the opposite even compared to its cappuccino and latte brethren. In Italy, the macchiato - “stained coffee” or “marked coffee” - is not a large drink or particularly dessert-like. Let’s get this out of the way up front: the macchiato is probably not what you think it is. If not for its velvety caramel drizzle that caps the foam, then for the creamy and slightly spicy blend of the milk, caramel, and vanilla.īut you may be surprised to know its origins counter how most of us have come to think of the drink. It first hit coffee shops in the late 1990s and has become a staple latte drink since. It’s no overstatement to say that the caramel macchiato is one of the most delightfully indulgent drinks in the coffee world ![]()
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