How To Make The Perfect Macchiato With a Dollop

How to Make the Perfect Macchiato — Part II

You have just landed in Florence, Italy. You couldn’t sleep on the plane and the local time is 9 AM. Your eyelids struggle to stay open as you try to hunt down your luggage at the baggage claim. The Starbucks mermaid is beckoning you to drink a “venti caramel macchiato” and you succumb to her lures.

You take a sip of your “macchiato”. It’s delicious. The creaminess, the caramel drizzle, the slight notes of “espresso” all come together and you chase down your bags with this newfound energy.

It’s 2 PM in the afternoon and you’ve settled down at a cozy restaurant...