Macchiato
Meaning “marked” in Italian, the macchiato gets its name because the espresso is marked with a spoonful or two of steamed milk. In Italy it is traditionally made with only a small quantity of milk, but in the United States it is more often made with roughly equal parts espresso and milk. (Because it has a larger quantity of milk, it is sometimes called a latte macchiato.) This recipe is for the latter version, but feel free to experiment until you discover the ratio you like best.
Ingredients:
- 1/3 cup (3 fl. oz./80 ml) cold whole milk
- 1 double shot of espresso (about 2 fl. oz./60 ml)
Directions:
Pour the milk into a steaming pitcher; set aside.
Using an espresso machine, prepare a double shot of espresso according to the manufacturer’s instructions.
Using the steam wand of your espresso machine, froth the milk according to the manufacturer’s instructions. You want the milk to reach a temperature of about 155°F (68°C) and have lots of small, tight bubbles instead of big soapy ones. Gently tap the steaming pitcher on your work surface to remove any large bubbles.
Pour the steamed milk into a clear glass. Slowly pour the espresso on top of the milk; the steamed milk should sink to the bottom while the froth will remain at the top, with a band of espresso visible between the two milk layers. Serve immediately. Makes 1 drink.
Williams Sonoma Test Kitchen
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