Method
1
<ol><li>Pull a double shot of espresso (18g coffee to 36ml water) and let cool for 2 minutes</li><li>In a small saucepan, gently warm the milk with gingerbread syrup, vanilla, cinnamon, and ginger</li><li>Using a milk frother or French press, create thick microfoam from the spiced milk mixture</li><li>Chill a martini glass in the freezer for 2 minutes</li><li>Pour the cooled espresso into the chilled martini glass</li><li>Slowly spoon the spiced milk foam on top, creating the signature macchiato 'mark'</li><li>Top with a small dollop of whipped cream</li><li>Garnish with a cinnamon stick and light dusting of ground cinnamon</li></ol>
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
