John Myers
Ingredients for 1 servings:
- 200 ml hazelnut milk (hazelnut drink)
- 1 cup espresso (espresso cup)
- e.g. erythritol (sugar substitute) or sugar
Instructions
Working time approx. 5 minutes; Total time approx. 5 minutes
vegan, low-carb
Heat the hazelnut milk in a small saucepan and then, after a short time, froth it up a bit with a milk frother. This only takes a few seconds, as the hazelnut milk froths up a lot. Don’t froth it for too long, or you’ll just end up with foam. Continue heating the hazelnut milk until the drink is piping hot. In the meantime, make an espresso, either with a coffee machine or in an espresso maker on the stovetop. If using an espresso maker, make the espresso first. Pour the hazelnut milk and foam into a glass and slowly pour in the finished espresso. Sweeten the latte macchiato as desired; I use erythritol here, which makes my latte macchiato low-carb. For me, this is the best vegan option if you have to or want to avoid cow’s milk and soy milk.
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