Instructions

1. Brew a fresh shot of espresso and set it aside.
2. In a separate pot, bring water to a boil and steep the olive leaf tea bag for about 3-5 minutes. This helps to extract the full flavor of the tea.
3. In a saucepan, heat the milk over medium heat. Be careful not to let it boil. You want it hot, but not scalding.
4. Remove the tea bag from the water, then add the steeped olive leaf tea to the hot milk. Stir to combine.
5. Froth the milk-tea mixture using a frother or whisk until it becomes creamy and foamy. The more you froth, the foamier it gets.
6. Pour the espresso shot into a cup, then slowly add the frothed milk-tea mixture over the espresso. Use a spoon to hold back the foam and then spoon it on top at the end.
7. Last but not least, drizzle honey on top for a hint of sweetness. Adjust the amount of honey to your liking.
8. Serve your Olive Leaf Macchiato hot and enjoy every sip!