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Intermediate
Gingerbread Macchiato Martini
A festive coffee cocktail that combines rich espresso with warm gingerbread spices, steamed milk foam, and a touch of vanilla. This indulgent drink captures the cozy flavors of the holidays in an elegant martini-style presentation that's perfect for entertaining or treating yourself to something special.
12 min
1 serving
Espresso
Instructions
- Pull a double shot of espresso (18g coffee to 36ml water) and let cool for 2 minutes
- In a small saucepan, gently warm the milk with gingerbread syrup, vanilla, cinnamon, and ginger
- Using a milk frother or French press, create thick microfoam from the spiced milk mixture
- Chill a martini glass in the freezer for 2 minutes
- Pour the cooled espresso into the chilled martini glass
- Slowly spoon the spiced milk foam on top, creating the signature macchiato 'mark'
- Top with a small dollop of whipped cream
- Garnish with a cinnamon stick and light dusting of ground cinnamon
Pro Tips
- Make homemade gingerbread syrup by simmering equal parts sugar and water with ginger, cinnamon, nutmeg, and molasses
- For extra richness, substitute half-and-half for whole milk
- Chill your martini glass beforehand for the best presentation
- The key to a good macchiato is the contrast between the dark espresso and light foam - don't mix them together
Recipe Details
Coffee Amount:18g
Water Amount:36ml
Grind Size:Fine
Water Temp:200°F
Prep Time:8 min
Ingredients
- espresso beans - 18g
- whole milk - 60ml
- gingerbread syrup - 15ml
- vanilla extract - 1/4 tsp