The difference between caramel macchiato and caramel latte is caramel macchiato black sugar macchiato?

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Caramel macchiato (English: Caramel Macchiato) is a macchiato coffee with caramel. A drink made by adding espresso, vanilla and pure caramel to spicy hot milk, characterized by three different flavors in a cup of drink.

Eating mode

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 rich espresso.

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

In addition, the reason for choosing caramel sauce is that it is thicker and will not spread on the milk foam, so as to achieve the characteristic that it is clear and not easy to mix.

Caramel Macchiato is a mixture of English and Italian.

Caramel macchiato material:

♣ French vanilla syrup is about 1 / 2 / 1.5 tablespoons, adjusted according to your favorite sweetness.

This is added to the bottom of the coffee cup to add vanilla sweetness, which is the practice of Starbucks. I don't like sweet, so I didn't add it at all. (because hazelnut syrup could not be bought before, it took several months to find out where to buy it, so I put forward it for your reference.

French vanilla syrup.

♣ Espresso has about half a cup of coffee.

The amount of ♣ foam filled to the edge of the cup, the milk flavor of full-fat milk is stronger and purer.

The amount of Espresso and milk foam can be adjusted according to your preference, but remember to beat the foam fine enough (because I am afraid of fat and use low-fat milk, so it takes about 2 minutes to foam) to support the caramel sauce.

♣ homemade caramel sauce, as Amy's sweet kitchen Amy said, the commercial caramel syrup is not pure enough, so adding it to the milk foam will sink! People who can do Cream Caramel will know how to make caramel sauce. Let me briefly describe the practice of caramel sauce that we all know: 100g granulated sugar (I use second-grade sand) add 10ml water into the pot, boil it over medium heat until the edge is slightly charred, immediately leave the pot and put the finished caramel sauce into an unheated container, otherwise the residual heat of the pot will continue to concentrate syrup after flameout, and the final concentration will be too strong! Wash the pot while it is hot. If it is not easy to wash, then hot water will wash it. The process is as follows:

Caramel macchiato approach:

In a heated coffee cup, first put French vanilla syrup, then pour in about half a cup of Espresso espresso, fill with milk to the edge of the cup, then sprinkle with caramel sauce.

When filling in milk foam and caramel sauce, you can imagine yourself as Picasso and draw your own pattern as you please. This part is the most fun, but I only play like this when I make a cup, because I have to draw it quickly, otherwise caramel macchiato won't taste good.

Caramel macchiato:

I drink caramel macchiato and sprinkle it with cinnamon powder (pictured above). Some people sprinkle cocoa powder, while JJ asks not to sprinkle any powder (pictured below).

Remember not to gild the lily-stir with a spoon; pick up the whole cup and drink it directly so that you can drink caramel and milk, bitter coffee, and sweet coffee and vanilla syrup at different stages.

Caramel macchiato is a simple but highly enjoyable product.