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Lavazza
Caramel macchiato

Caramel macchiato

Rich coffee with a divine caramel drizzle

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DIFFICULTY
Medium
Sweet and smooth, this indulgent treat was made for cosy winter afternoons in front of the fireplace. For the American version, just add more milk.

PREPARATION

For the toffee cream

Place the sugar in a small pan, add the water and wait for it to caramelise. When the syrup turns an even amber colour, add the vinegar and the double cream. Cook for one more minute, then let the cream cool for around one hour.

 

Macchiato

Put a generous layer of toffee cream in the bottom of the glass. Heat the milk without bringing it to the boil and emulsify it with a hand blender or a French press to produce a frothy foam. Make the coffee and, when ready, pour the milk into the glass first, followed by the equivalent of a shot of coffee.

 

COMPOSITION

Create a spiral on the surface of the milk and use a toothpick to draw a cobweb.

INGREDIENTS
For 1 serving


  • FOR THE COFFEE:
  • 1 A Modo Mio capsule
  • 30g (1.05oz) toffee cream
  • 150ml (5.07fl oz) milk
  • FOR THE TOFFEE CREAM:
  • 350g (11.8oz) sugar
  • 100ml (3.3fl oz) water
  • 30ml (1fl oz) vinegar
  • 200g (6.76oz) double cream
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