How do you make iced caramel macchiato coffee? Caramel macchiato drinks correctly. Is that so?

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Caramel macchiato is a kind of drink made by adding espresso (Espresso), vanilla and pure caramel to hot milk. it is characterized by three different flavors in a cup of drink. (do not stir first)

"Macchiato" is Italian, meaning "imprint", which is transliterated into "Macchiato" in Chinese. "Caramel" means caramel. Caramel macchiato is the Macchiato with caramel, which stands for "sweet mark". (although Caramel is pronounced "thanks to something" in KK, I hear the clerk pronounce it as "Cura Girl" in Texas.)

Caramel macchiato should not be stirred first, first covered with caramel sauce as sweet as caramel sugar, then sweet milk mixed with vanilla syrup, and finally Italian coffee with strong flavor. In this way, you can drink thick caramel, vanilla-scented milk and bitter espresso. In fact, Ninbo still likes to mix well before it tastes good, and sweet coffee tastes good! In addition, the reason for choosing caramel sauce is that it is thicker and will not spread on the milk foam, so that it is not easy to mix at different levels.

Caramel macchiato has less milk than cappuccino and is suitable for people who like heavy coffee.

In contrast to a latte (Latte), which uses an Espresso with 1 canister 3 and a steamed fresh milk with 2 canister 3 (usually no foam), Macchiato uses an Espresso with 2 portions or less of 1 canister.

Caramel Macchiato is said to be carried forward by Starbucks, which is composed of fresh milk, Espresso, vanilla syrup and caramel sauce. The following is the legendary way of making it: (I flipped Chinese, please correct any mistakes.)

1. Fill the metal pitcher 3/5 of the way full with milk. (put 3 stroke 5 milk in the iron pot)

2. Place thermometer securely inside of the pitcher. (put in the thermometer)

3. Steam milk to 150 degrees. Temperature will raise an additional 5 degrees as it sits. (steam hot milk to 150 ℃)

4. The steam wand should be inserted diagonally just below the surface of the milk. This will create "froth" or foam necessary for a good Caramel Macchiato. (the heating stick should be placed diagonally, just below the surface of the milk, to help produce the foam needed by caramel macchiato.)

5. Tamp the ground espresso into the head and lock it into position on the espresso machine. (put the ground Espresso on top of the coffee machine and cover it.)

6. Pouring shots is an art form, but this drink is... Flavored: However, a perfect shot has a fluid heart, minimum body and a small helping of cream or foam on its surface. A "perfect shot" is pulled inside of 15-20 seconds. The injection process is an art that affects flavor! The best injection time control is 15 Murray 20 seconds)

7. Grab your glass! You'll need to pour 1 ounce, or equivalent to 2 pumps on normal flavor pumps for every 8 ounces, in this case we're making a sixteen ounce drink so 2 ounces of flavor are needed or 4 pumps. Hold the glass, every 8oz macchiato needs to be poured into 1oz coffee, so a cup of 16oz macchiato needs 2oz coffee.

8. Pour your steamed milked over the the flavoring leaving 2 inches for froth at the top. (pour in hot milk, leaving 2 inches of space from the mouth of the cup for foam)

9. Scoop froth over your milk until you're 1 inch from the rim. (beat the foam until 1 inch from the rim of the cup)

10. Pour your shots over the froth. (pour your coffee from the foam)

11. Making a zig zag or artsy patterns of your choice, drizzle caramel syrup over the froth, and... BWAM! You're done. (give full play to your artistic talent, sprinkle the foam with caramel sauce and Starbucks is painted in a cross mesh.)

12. Time to drink! Yum, what a recipe! (finish according to the recipe, you can taste it carefully! )