The fun part about macchiatos is the layers. I prefer making the ice cubes with the coffee that I know I’m going to be using to make whatever coffee drink I’m crafting to keep it consistent. Simply pour coffee (this can even be leftover coffee from your morning pot) into ice cube trays, freeze it and use it in your iced coffee drink creations. It’s a simple coffee ‘hack’ so you’ll never have diluted coffee again. I used regular water based ice cubes, but sometimes for my iced coffees, I like using coffee ice cubes. You can use any milk of your preference – whole milk, skim milk or any milk alternative. It’s simple and tastes almost as good as a store bought one. Stir until the sugar dissolves, then add in vanilla extract. Put equal amounts of sugar and water on the stovetop over medium heat. If you don’t have vanilla syrup on hand but still want to make this iced caramel macchiato right now, you can make your own vanilla syrup at home as long as you have sugar, water and vanilla extract. Monin’s vanilla syrup uses pure Madagascar vanilla and does not contain any artificial flavors or ingredients. You can use a store bought or homemade vanilla syrup. I find this to be the closest way to make a strong, concentrated coffee. If you wanted to make this as close to the Starbucks drink as possible, why not try one of the Starbucks espresso beans? You can use any of your favorite coffee beans. I use a Hario Skerton grinder to grind the beans before brewing. I used Illy Intenso Whole Beans and brewed it in a stovetop moka pot.
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