Earl Grey Espresso Macchiato

🥃 Deminasse or small glass espresso cupalcohol-free

Einkaufsliste

1 double shot (60ml) freshly brewed espresso
10ml Earl Grey syrup (store-bought) or vanilla syrup

Bar-Basicshast du wahrscheinlich schon

30ml whole milk (or oat milk)
1 pinch finely ground Earl Grey tea leaves (from a tea bag)
1 strip fresh orange peel

So geht's

Prepare the Base

Pour 10ml of Earl Grey syrup directly into the base of your small serving cup.
Pull a fresh 60ml double shot of hot espresso over the syrup, then give it a gentle stir to blend the floral notes evenly.

Froth and Layer

Warm 30ml of milk and froth it with a handheld frother or steam wand until you achieve a dense, micro-textured foam.
Gently spoon 2 generous dollops of the velvety milk foam right onto the center of the dark espresso surface.

Finish and Serve

Express the oils from the strip of orange peel over the foam, discard the peel (or rest it on the rim), and dust the surface with a tiny pinch of Earl Grey tea.

Garnitur

A light dusting of fine Earl Grey tea leaves and an expressed orange peel twist

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