Method
1
Pull a double shot of espresso (18g coffee to 36ml water) and let cool for 2 minutes
2
In a small saucepan, gently warm the milk with gingerbread syrup, vanilla, cinnamon, and ginger
3
Using a milk frother or French press, create thick microfoam from the spiced milk mixture
4
Chill a martini glass in the freezer for 2 minutes
5
Pour the cooled espresso into the chilled martini glass
6
Slowly spoon the spiced milk foam on top, creating the signature macchiato 'mark'
7
Top with a small dollop of whipped cream
8
Garnish with a cinnamon stick and light dusting of ground cinnamon
Barista note: Taste before adjusting — a small change in grind, dose, ratio, or time usually makes the biggest difference.
