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Macchiato Recipe

Macchiato Recipe

This traditional Italian macchiato combines bold, freshly brewed espresso with a small amount of steamed milk and silky milk foam for a rich, balanced coffee. It's quick to make, perfect for a morning pick-me-up or an afternoon coffee break.
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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1
Course: Drinks
Cuisine: Italian
Calories: 30
Ingredients Equipment Method Notes

Ingredients
  

  • 1 shot freshly brewed espresso
  • 2 tablespoons whole milk
  • 2 tablespoons milk foam
  • 1 tablespoon sugar or simple syrup optional

Equipment

  • Espresso machine (or moka pot)
  • Milk frother or steam wand
  • Small coffee cup

Method
 

  1. Brew one fresh shot of espresso and pour it into a small coffee cup. Look for a golden crema on top.
  2. Heat the milk until hot but not boiling, about 140°F (60°C). The milk should smell slightly sweet.
  3. Froth the milk until it forms smooth, silky microfoam with tiny bubbles rather than large, airy foam.
  4. Let the foam rest for about 20 seconds, then gently swirl the pitcher to create a glossy texture.
  5. Pour 1–2 tablespoons of hot milk into the espresso. The coffee should remain dark with only a slight color change.
  6. Spoon the milk foam gently over the espresso to create the classic white "mark" on top.
  7. Add sugar or simple syrup if desired, then serve immediately while the espresso is hot and the foam is fresh.

Notes

  • Use freshly ground espresso beans for the richest flavor and best crema.
  • Whole milk creates the smoothest, creamiest foam, but oat milk is an excellent dairy-free option.
  • Serve immediately, as the milk foam and espresso lose quality within a few minutes.