Latte Macchiato with Hazelnut Milk
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 ml hazelnut milk (hazelnut drink)
- 1 cup espresso (espresso cup)
- Erythritol (sugar substitute) or sugar
Print Recipe
Pin Recipe Instructions
- Heat the hazelnut milk in a small saucepan and after a short time froth up a little with a milk frother. This only takes a few seconds because the hazelnut milk foams very strongly. So do not foam too long, otherwise you will only have foam. Continue warming the hazelnut milk until the drink is hot. In the meantime, prepare an espresso, either with the machine or in the espresso maker on the stove. If this is used, prepare the espresso first.
- Pour the hazelnut milk with the foam into a glass and slowly pour in the finished espresso. Sweeten the latte macchiato as required; I use erythritol here, so my latte macchiato is low carb. For me, this is the best vegan option if you have to or want to do without cow and soy milk.
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