Sub-zero Macchiato Recipe

Pull espresso

Pull a double shot (about 2 oz) of espresso using a properly tamped and pre-heated portafilter. Set the espresso aside to cool for 30–60 seconds to avoid excessive melting of ice.

Measure cold brew

Measure 2 oz cold-brew concentrate and keep chilled until ready to assemble.

Prepare milk

Place 3 oz whole milk in a chilled metal pitcher. If you want a slightly richer taste, use 2% or whole milk; for dairy-free use oat milk (adjust texture).

Create cold foam

Add 1 oz of milk to a milk frother or a handheld electric frother with 1 tsp vanilla syrup already mixed in (or use pre-flavored vanilla milk foam). Froth until a dense, velvety cold foam forms (about 20–30 seconds). If you don't have a frother, vigorously shake in a sealed jar with ice then strain out the ice and use the foamed milk.

Fill glass with ice

Fill a 12–16 oz chilled glass with 1 cup of fresh ice, leaving room at the top for foam and pours.

Add syrups

Pour 0.5 tablespoon vanilla syrup into the glass over the ice. If you prefer a sweeter drink, add 0.5 teaspoon simple syrup and stir gently to combine with the ice.

Combine coffee

Pour the 2 oz cold-brew concentrate over the ice and syrups first, then gently pour the 2 oz cooled espresso over the back of a spoon or down the inside of the glass to create layered visual contrast (cold brew below, espresso above).

Top with cold foam

Spoon or gently pour the 1 oz vanilla cold foam over the top of the espresso so it sits as a separate layer. The foam should be dense enough to float.

Garnish and serve

Dust the top of the foam lightly with 0.25 tsp chocolate shavings or cocoa powder. Optionally express an orange or lemon twist over the drink and drop it in or rest on the rim for an aromatic accent. Serve with a straw or a demitasse spoon so the drinker can stir to combine as desired.