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.

Preparation Time:

10 min

People:

1

Difficulty:

Easy

Course:

Diet:

Perfect For:

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

Ingredients

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

Proceedings

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.

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Smeg S.p.A - Via Leonardo da Vinci, 4 42016 Guastalla (RE) Italy

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