Iced Caramel Macchiato

Heat the milk in a frothing jug (max. 75-78 °C ) and froth until a fine-pored foam forms on the surface of the milk. Fill a chilled glass with ice cubes and add the caramel sauce mold. From the frothing jug, pour the warmed milk over the ice and add a little foam, there should still be some left.

Then comes the trick with the “ring” in the latte macchiato: to create a clearly visible layer of espresso under the milk foam, you just need a teaspoon, turn it over and let the espresso run leisurely over the back of the spoon into the glass.

Finally, place a small milk foam cap on the “Iced Caramel Macciato”.

Serving suggestion: Simply bring to the table on a napkin with a drinking straw! If desired, add a little something small to snack on.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.

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