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Difficulty
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.
- Create a whirlpool to remove air bubbles and achieve smooth, velvety milk that does not exceed 65°C. (You can tap the pitcher gently to remove any microbubbles and achieve perfectly smooth, velvety milk foam.)
- First, add the Amaretto Syrup to a glass with a capacity of 300 ml.
- Gently pour the milk foam into the glass; the milk will mix with the syrup.
- Once the glass is almost full, pull the espresso, let it cool for a few moments, then carefully pour it into the center of the glass. It will settle between the milk and the milk foam, creating a distinct layer of coffee.
