Choco coconut latte macchiato

A smooth choco coconut latte macchiato made by layering rich chocolate, creamy milk and espresso, then finishing with velvety foam and delicate coconut flakes.

A layered choco coconut latte macchiato served in a double‑walled glass, topped with whipped foam and coconut flakes.
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A layered choco coconut latte macchiato served in a double‑walled glass, topped with whipped foam and coconut flakes.

200 ml Whole milk
25 ml Espresso coffee
10-15 ml Chocolate sauce
10-15 ml Coconut cream or condensed milk
Coconut flakes to taste
Dark chocolate sprinkles to taste

1

 Pour 10–15 ml of coconut cream/condensed milk into the glass.

2
Add 10–15 ml of chocolate sauce.
3

Pour 150 ml of milk into the milk frother.

Select the "HOT MILK" mode and start the cycle.

Once ready, pour the hot milk into the glass slowly so as not to “break” the streaks.

4
Prepare 1 espresso (25 ml).
5
Pour the espresso very slowly over the hot milk (use a teaspoon to help it flow slowly) to achieve the latte macchiato effect.
6

Froth the remaining milk in hot foam mode to use as the top layer.

Top with coconut flakes and chocolate sprinkles.