How to make a caramel macchiato
Espresso Apr 25, 2020
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Step 1: Milk
Use a metal container to heat or steam your milk. Do not scald or boil the milk, only warm it until tiny bubbles begin to appear around the edge of the pot. If you are steaming the milk, use a culinary thermometer and aim for between 155 and 160ºF. Skim milk will produce foam and froth while whole milk will have less foam but a creamier, less airy consistency.
Step 2: Espresso
There are only a few things you need to make a good shot of espresso. An espresso maker, quality beans or grinds, and clean water. If you don’t have an espresso machine, find a stove top espresso maker and go the old fashioned route.
Whether you grind the coffee beans yourself or purchase them pre-ground, make sure you have a fine grind to produce the correct body and oily layer of crema, which are trademarks of a good espresso.
Step 3: Caramel
Caramel is the ingredient which sweetens and flavors the Macchiato. Purchase caramel at the store or make your own with a few simple ingredients. Sixteen ounces of milk will need three ounces of caramel. It is important to use very high quality caramel, and you won’t need to add vanilla powder to the drink if the caramel you use is as good as it should be.
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