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Iced macchiato with espresso layered over cold milk and ice in a tall glass

Iced Macchiato

A café-style iced macchiato with cold milk, ice and a double shot poured on top.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ice cubes approximately; leave room for espresso
  • 180 ml cold milk 6 fl oz
  • 1 double shot espresso 18 g ground coffee brewed to about 36 g espresso
  • 2 tsp vanilla or caramel syrup 10 ml, optional

Equipment

  • 16 fl oz (475 ml) clear glass; espresso machine; small jug; long spoon

Method
 

  1. Add the syrup (optional). If you're sweetening the drink, put the syrup in the bottom of the glass first.
  2. Add the milk. Pour in the cold milk. If you used syrup, stir now so it mixes into the milk instead of sitting at the bottom.
  3. Add the ice. Add about 1 cup of ice, leaving enough room for the espresso. Pouring over the ice helps soften the flow.
  4. Brew the espresso. Brew a double shot into a small jug or cup.
  5. Pour the espresso on top. Pour it slowly over the ice, near the center of the glass. It should settle on top of the milk and drift down in streaks.
  6. Serve. Serve it as it is, then stir before or while you drink.

Notes

The layers are temporary; serve straight away. Espresso volume varies with crema; measure the 36 g yield by weight when possible. This version uses one double shot with 180 ml milk before ice. Adjust ice to leave room for espresso.