AMARETTO MACCHIATO LATTE
Ingredients
- 250 ml full-fat milk
- 30 ml VEDRENNE Amaretto Syrup
- 1 espresso
Method
- Pour the milk into a barista jug.
- Gently foam the milk using the steam nozzle of an espresso machine, placing the nozzle just below the surface of the milk.
- Allow a vortex to form to expel the air bubbles and obtain creamy foam below 65°C. (Lightly tap the jug to knock out any small bubbles and obtain a perfectly smooth, creamy foam). Pour the Amaretto Syrup into a 300 ml glass.
- Gently pour the foamed milk into the glass, letting it mix with the syrup.
- When the glass is nearly full, make an espresso, allow it to cool for a moment, then pour it gently into the centre of the glass. It should settle between the milk and the foam, forming a clear coffee layer.
Difficulty
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