Cafe dulce de leche macchiato
It rained after lunch and I thought that the rest of the afternoon would be cool and cloudy — the kind of weather that makes me want to curl up on the couch with my iPad and read one of the oh, so many! books on my Kindle for iPad. Coffee and reading are great partners so I figured I’d make coffee first before plopping down on the couch. I’ve always wanted to create those fancy coffees (that come with ridiculous price tags) served at coffee shops so, the weather being what it was, it meant I could tinker in the kitchen without perspiring a gallon. Some 10 minutes later I had successfully made milk foam without a fancy coffee machine and this rich concoction that I call cafe dulce de leche macchiato.
What exactly is cafe dulce de leche macchiato? Cafe macchiato is coffee with milk; cafe dulce de leche macchiato is coffee with dulce de leche and milk. But dulce de leche is milk; isn’t that redundant? No, it isn’t. This cafe dulce de leche macchiato was inspired by a recipe called cafe caramel macchiato that I found at the Folgers website. I substituted dulce de leche for the caramel and — voila! — I came up with cafe dulce de leche macchiato.
If you want to try making this delicious drink and, like me, you don’t own a fancy coffee machine, read how to make milk foam without a fancy coffee machine.
- 2 to 3 tbsps. of dulce de leche
- ½ c. of hot strong coffee
- 1 c. of hot and foamy full cream milk
- Place the dulce de leche in a microwave-safe cup and heat on HIGH for about 30 seconds or just until thin and slightly pourable.
- Reserve a little of the dulce de leche for the topping. Add the hot coffee to the rest and stir to combine. Divide between two cups or glasses.
- Pour the milk into the glasses, dividing it equally. Spoon the foam on top, again dividing it equally.
- Drizzle the reserved dulce de leche on the milk foam.
- Serve at once.