Skip to main content

The Making of a Caramel Macchiato


Now that I have perfected the art of making an espresso at home, I've been dabbling in fancier drinks. Starting with the one drink I always order at Starbucks - a caramel macchiato. At Starbucks, this is a layered drink that starts with a shot of vanilla syrup. They then fill the mug with hot steamed milk, add a shot of espresso and top with a drizzle of caramel.

The starting point of making this drink at home is the caramel drizzle. I used to be scared of making caramel but with this super easy sauce, I can make caramel in my sleep, with no thermometer whatsoever. You can make the drizzle as much as a week in advance but if you are anything like me, you will go back and eat it all by the spoonful so make it the same day or the day before at the earliest. If you want a professional drizzle, put the caramel sauce in a squeeze bottle while it's still warm. You can also forget all of the above and buy a bottle of caramel if burning sugar at home scares you.

Next step is to make an espresso. At the same time as my espresso was brewing on the stove, I put a cup of milk in a saucepan and put it on the stove to warm. When the milk started to simmer, I turned off the heat and used my milk foamer to make foamy steamed milk (its like a stick blender and works like magic with warm milk). Finally, since I was lacking in vanilla syrup, I took a tsp of vanilla essence and added it to the milk.

First went the vanilla milk in the cup. Then I poured a shot of espresso into the cup, trying to keep as much of the foam intact as I could. You need this foam of course to hold the caramel drizzle. As you can see, I did not have the presence of mind to use a squeeze bottle and drizzled the sauce with a spoon. So not as pretty as a Starbucks drink but it tasted pretty much the same. Much better in fact, because I used my favourite coffee beans.

Comments

Popular posts from this blog

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

Summer Garden

Think of healthy food in Mumbai and Bandra immediately comes to mind. When these Bandra hipsters are done hanging out at Yoga House and head to work to Lower Parel, there are the likes of 212 All Good to lunch at. But try eating healthy food outside of these two neighbourhoods and your choices are a couple of sad salads tucked in the corner of restaurant menus.

Summer Garden is changing that for Powai. Set a tiny bit away from the busy Central Avenue, the outdoor cafe is right next to Hakone entertainment centre. It twinkles with fairy lights at night and pets are welcome all day (they even get their own treats!). We sit down with our freshly squeezed juices to chat with the young and bubbly chef Suchin on her food philisophy.

Cute handwritten menus aside, there is much to love about how they cook at Summer Garden. Nothing comes our of a jar or a bottle. There is no refined flour or white sugar or refined oil in any dish. They soak their whole grains and bake their own bread and jui…