Macchiato
This vegan macchiato has become my morning ritual, especially on those chilly mornings when I crave a little comfort in my coffee mug.
I first stumbled upon this macchiato recipe during a rainy weekend when I was experimenting with all sorts of plant-based milks to find the perfect froth.
I quickly discovered that oat milk gives a lovely, creamy texture that pairs beautifully with the bold espresso.
It’s a little moment of joy and warmth that I look forward to each day.
Plus, there’s something incredibly satisfying about creating a coffeehouse favorite right at home.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you don’t have almond milk on hand, don’t worry! I’ve used soy milk before and it gives a nice, rich froth. Just make sure whatever milk you choose is unsweetened, so you’ve got a clean slate to work with flavor-wise.
Tips & Notes
- •I like to use a handheld frother to get that perfect frothy top – it’s quick, easy, and makes a world of difference.
- •For a cozy twist, I sometimes add a pinch of cinnamon on top – it smells heavenly.
- •If I want a sweeter treat, a drop of vanilla extract really enhances the flavor without overpowering the coffee.
Recipe Variations
- •When I’m in the mood for something different, I swap the oat milk for creamy coconut milk – it’s like a little tropical escape.
- •On special occasions, I sprinkle a bit of cocoa powder on top for a mocha vibe – it’s like dessert in a cup!
Storage & Freezing
This macchiato is best enjoyed fresh. However, if you have leftover frothed milk, it can be stored in the refrigerator for up to 2 days. Reheat gently before using.
Frequently Asked Questions
Can I use decaf coffee for this recipe?
Yes, you can definitely use decaffeinated coffee beans for a caffeine-free version of this macchiato.
What if I don't have a milk frother?
You can froth the milk by shaking it in a mason jar or whisking it vigorously in a bowl.
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This vegan macchiato has become my morning ritual, especially on those chilly mornings when I crave a little comfort in my coffee mug.
Ingredients
Instructions
- 1
Brew 1 shot of espresso using your preferred method (espresso machine, stovetop espresso maker, etc.).
- 2
While the espresso is brewing, heat the almond milk in a small saucepan over medium heat until it is hot but not boiling.
- 3
Once hot, use a milk frother or a whisk to froth the almond milk until it is creamy and has a light foam.
- 4
Add the vanilla extract to the frothed almond milk and stir gently.
- 5
In a coffee cup, pour the brewed espresso.
- 6
Carefully spoon the frothed almond milk over the espresso, allowing the foam to sit on top.
- 7
Sprinkle a pinch of cinnamon on top for garnish.
- 8
Serve immediately and enjoy your delicious vegan macchiato!
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