Coconut Caramel Macchiato


240 ml steamed milk
60 ml brewed espresso
30 ml MAUVE coconut syrup
30 ml MAUVE caramel syrup



Brew Espresso: Prepare 60 ml of strong, hot brewed espresso.

Steam Milk: Steam 240 ml of milk until it’s hot and frothy.

Add Coconut Syrup: Stir in 30 ml of coconut syrup into the steamed milk.

Add Caramel Syrup: Stir in 30 ml of caramel syrup into the milk mixture.

Mix Well: Ensure that the syrups are well-mixed with the milk.

Pour Espresso: Pour the brewed espresso into a serving glass or cup.

Add Steamed Milk with Coconut and Caramel Syrups: Gently pour the coconut and caramel-infused steamed milk over the espresso. Hold back the foam with a spoon to create the “macchiato” effect, where the milk marks the espresso.

Serve Immediately: Coconut Caramel Macchiato is best enjoyed promptly while the coffee and milk are still hot.

Optional Topping (Caramel Drizzle): If desired, drizzle a bit of caramel syrup over the top for extra sweetness and presentation.

Enjoy: Sip and enjoy the delightful combination of coconut, caramel, and espresso in your Macchiato.

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