Coffee Drink
Latte Macchiato: Recipe, Layers and Latte Differences
Latte macchiato is made by pouring espresso into frothed milk, often leaving a coffee mark on a soft foam cap. It is milk-forward overall; stir after the first sip if you prefer the coffee evenly mixed through the glass.
Drink Snapshot
- Caffeine
- 75 mg estimateGeneric USDA espresso, 36 gBased on the prepared-espresso portion; see the serving calculation below.
- Calories
- 95 kcal estimateWhole-milk recipe estimateIncludes all 150 g (⅝ US cup) whole milk; no syrup or topping.
Serving, sugar and sources
- Serving
- 1 home latte macchiato; 250–300 ml (8.5–10.1 US fl oz) glass for headroom
- Made with
- 36 g espresso + 150 g (⅝ US cup) whole milk
- Sugar
- 7.6 g total (estimated). Naturally present in milk; no added sugar.
- Preparation
- About 5 minutes with equipment ready
USDA ingredient estimates for the full milk portion and 36 g espresso. Milk supplies the natural sugar; this recipe has no added sweetener. See the full calculation or label comparison.
Key Takeaways
- 1Choose latte macchiato for warm milk with a changing coffee contrast as the layers mix.
- 2Stir it if you want an even coffee flavor throughout the glass.
- 3Ask for latte macchiato in full when you want this larger milk drink; espresso macchiato is a much smaller coffee.
On This Page11 Sections
Milk First: What Makes a Latte Macchiato
Starbucks’ UK home recipe uses this milk-first assembly. Nespresso’s published example uses 150 ml (5.1 US fl oz) milk and 40 ml (1.4 US fl oz) espresso. Our recipe below is a separate mass-based version, chosen to match the ingredient amounts in our latte guide. 36 g espresso is not a conversion of 40 ml; crema makes volume an unreliable substitute for weight.
Macchiato means marked or stained. In an espresso macchiato, milk marks the coffee; in a latte macchiato, espresso marks the milk. The reversed name is a useful guide to what fills most of the glass.
What Does Latte Macchiato Taste Like?
Latte macchiato is mild and milky overall, with a soft foam surface and a stronger coffee band where the espresso meets the milk. Without stirring, the coffee and milk remain partly separate, so the flavor changes as you drink. Once mixed, it tastes close to a latte made with the same ingredients.
I prefer to stir after the first sip because it carries the espresso through the milk and makes the rest of the glass taste evenly of coffee.
How to Make a Latte Macchiato
Recipe
Latte Macchiato
- Makes:
- 1 serving
- Time:
- About 5 minutes; equipment ready
Ingredients
- 18 g coffee, ground for espresso, to yield 36 g espresso
- 150 g (⅝ US cup) cold whole milk
Equipment
- Espresso machine with steam wand
- Grinder and tamper
- Scale
- Milk pitcher suited to 150 g milk
- Thermometer
- Small pouring cup
- 250–300 ml (8.5–10.1 US fl oz) heatproof glass
Method
- Prepare the coffee. Extract 18 g ground coffee to 36 g espresso in a small pouring cup.
- Froth the milk. Steam 150 g (⅝ US cup) whole milk to 60–65°C (140–149°F), adding enough air for a soft foam cap. Wipe and purge the wand, then pour all the milk and foam into a warm 250–300 ml (8.5–10.1 US fl oz) heatproof glass.
- Add the espresso. Let the milk settle briefly, then pour the espresso slowly through the center. Serve promptly.
Estimated nutrition: 95 kcal · 7.6 g total sugar. Per latte macchiato, using whole milk and no added sugar.
For the shot itself, use the espresso brewing method.
The 18 g dose and 36 g yield are an espresso starting point. Adjust for your coffee and basket rather than forcing a shot to a fixed time. Milk is weighed cold; serve the whole portion, including its foam.
Without a Steam Wand
Use a small heated frother that can handle 150 g (⅝ US cup) milk, or gently warm that portion and aerate it with a handheld frother. Keep the milk below boiling and allow large bubbles to settle. The texture may be looser than steamed milk, which is fine for a home version.
If your device needs more milk to work, prepare a larger amount and portion it separately; the nutrition figures below apply only when 150 g (⅝ US cup) milk is actually consumed. For an alternative coffee base, brew with the moka pot guide, then measure 36 g (1.3 oz) prepared coffee and pour it into the same 150 g (⅝ US cup) frothed milk. Brew the pot normally before measuring the serving; the espresso caffeine estimate does not apply to this version.
Latte Macchiato vs. Latte and Espresso Macchiato
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| Drink | What goes into it | Main distinction |
|---|---|---|
| Latte macchiato | A substantial milk portion, then espresso | Milk-first assembly and a marked foam surface |
| Latte | Espresso with a substantial milk portion | Usually combined by pouring milk into espresso |
| Espresso macchiato | Espresso first, then a small mark of textured milk | Much less milk; a smaller drink |
| Caramel macchiato | Vanilla-sweetened milk, espresso and caramel topping | Added sweeteners as well as the milk-first build |
| Cappuccino | Espresso and aerated milk | Foam and the café’s serving balance matter more than visible layers |
Pour order changes presentation, not ingredient totals. Compare the actual coffee and milk portions when ordering; cafés may use different recipes.
Caffeine, Calories and Sugar
For 36 g espresso and 150 g (⅝ US cup) whole milk with nothing added, the ingredient estimate is 95 kcal, 7.6 g total sugar and 75 mg caffeine. The sugar comes naturally from the milk; “no added sugar” does not mean sugar-free.
Serving calculation and ingredient sources
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| Ingredient or reference | Calculation for this serving | Result |
|---|---|---|
| Milk energy | 150 g × 61 kcal per 100 g | 91.5 kcal |
| Espresso energy | 36 g × 9 kcal per 100 g | 3.2 kcal |
| Milk sugar | 150 g × 5.05 g per 100 g | 7.6 g |
| Generic espresso caffeine | 36 g × 212 mg per 100 g | 76 mg, rounded to 75 mg |
The references are USDA FoodData Central records 171265 for whole milk and 171891 for restaurant-prepared espresso. Caffeine is estimated from prepared espresso, rather than measured for this home extraction. Beans, blend and extraction affect the result.
A useful milk-only comparison: use 36 g espresso and 200 g (¾ US cup plus 1 US tbsp) whole milk, and the estimate becomes 125 kcal and 10 g sugar. The added 50 g (3 US tbsp plus 1 US tsp) milk changes energy and the coffee-to-milk balance, but adds no caffeine to the espresso.
For oat, soy, almond or reduced-fat milk, use the carton’s values and the portion actually served. Sweetened plant drinks and added syrups need their own sugar calculation.
How to Get Soft Latte Macchiato Foam
Aim for fine bubbles that remain soft enough to sip with the coffee. A stiff, dry mound can leave most of the foam behind while the liquid runs underneath. The espresso should still be pleasant before milk is added; layering does not repair a harsh shot.
Dialing in and Troubleshooting
| What you see or taste | What to try next |
|---|---|
| Coffee and milk mix immediately | Use a gentler pour and let the milk settle briefly; do not keep reheating just to chase layers |
| Big bubbles or dry foam | Introduce less air, keep milk circulating, and tap out larger bubbles |
| Too much foam for the glass | Use less aeration next time or a larger glass; do not lengthen the espresso to fill it |
| Coffee tastes too faint | Reduce the milk portion before adding another espresso |
| Harsh coffee beneath mild milk | Taste and adjust the espresso separately |
Ordering and Drinking a Latte Macchiato
Say latte macchiato when you want the larger milk-first drink; “macchiato” alone can mean the small espresso drink. Ask whether syrup is included if you want a plain version. A caramel macchiato introduces different ingredients, not just a different arrangement of plain milk and coffee.
Sip it as poured or stir for a more uniform mixture. A spoon, straw or the angle of the glass changes which layer reaches you first. For a cold build, see iced latte macchiato.
Common Questions
Is latte macchiato sweet?
Plain milk contributes natural sugar and a mild sweetness, but the recipe here contains no syrup. Café versions may be sweetened.
Does it need three layers?
No. Milk, coffee and foam can look distinct at first, but the liquids may blend. Flavor and a comfortable drinking temperature matter more than permanent stripes.
Is latte macchiato stronger than a latte?
Not inherently. Compare the coffee dose, extraction and milk amount. The two recipes on this site use equal espresso and milk inputs for a clear comparison.
Editor's Take
Sources and Further Reading
5 references
External links open in a new tab
Drink and method
- Milk texturing guideBreville · Supports fine milk texture and the 60-65 C dairy-milk target.(opens in a new tab)
- Latte Macchiato home recipeStarbucks at Home, UK · Milk-first assembly and espresso poured through the foam; its published milk portion differs from ours.(opens in a new tab)
- Latte Macchiatto recipe PDFPDFNespresso · A manufacturer example using 150 ml milk and 40 ml espresso; the mass-based recipe here is an adaptation.(opens in a new tab)
Ingredient calculations
- Whole milk, record 171265USDA FoodData Central · Generic 61 kcal and 5.05 g total sugar per 100 g; used for the complete milk portion.(opens in a new tab)
- Restaurant-prepared espresso, record 171891USDA FoodData Central · Generic 212 mg caffeine and 9 kcal per 100 g for the espresso estimate.(opens in a new tab)