Dulce De Leche Macchiato Recipe

Time12m

Serves1

Make Dulce De Leche Macchiato Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Heat and pull espresso
Preheat your cup by rinsing with hot water. Pull a double shot of espresso (about 60 ml) using an espresso machine. If you don't have an espresso machine, brew 60 ml very strong coffee using a stovetop Moka pot or an Aeropress.

2
Thin and flavor the dulce de leche
Place 2 tbs dulce de leche into a small heatproof bowl or measuring cup. Add 1 tbs hot water and whisk until smooth and pourable. Stir in 0.25 tsp vanilla extract and 1 pinch fine sea salt. Taste and adjust: add another 1/2 tbs hot water if needed to reach a syrup consistency that pours easily but still coats a spoon.
3
Warm slightly (optional)
If the dulce de leche is very thick, briefly warm the mixture in a microwave for 10–15 seconds or hold the bowl over a pot of hot water and whisk until it loosens. Keep warm while you prepare the milk and espresso.

4
Steam or froth milk
Pour 120 ml cold whole milk into a steaming pitcher. Steam using the espresso machine steam wand until milk reaches 60–65°C (140–149°F) and texture is silky with microfoam. If you don’t have a steam wand, heat the milk on the stove or in the microwave until warm (not boiling), then froth vigorously with a handheld frother or shake in a sealed jar for 30–45 seconds and tap the container on the counter to settle the foam.
5
Separate foam
Let the milk rest 10–20 seconds so the foam stabilizes. Swirl the pitcher to integrate the liquid milk and microfoam; you want mostly liquid milk with a small layer of dense foam on top for a macchiato.

6
Build the macchiato
Put the warmed dulce de leche syrup into the bottom of your preheated cup. Pour the 60 ml espresso over the syrup so it mixes partially with the dulce de leche. Slowly pour the steamed milk into the espresso, holding back the foam with a spoon so only a thin layer of milk goes in, then spoon or allow a small dollop of foam to sit on top (the traditional 'macchiato' mark).
7
Drizzle and finish
Warm 1 tbs extra dulce de leche until pourable and drizzle it over the foam in a decorative pattern. Finish with a pinch of ground cinnamon or cocoa on top. Serve immediately.