Teresa's Recipes
Olive Leaf Macchiato
Experience an exquisite twist on the traditional macchiato with our Olive Leaf Macchiato recipe. This concoction blends the robust flavor of espresso with the subtle, unique undertones of olive leaf tea and a hint of sweet honey. This is more than just a cup of coffee - it's a journey of flavors, taking your taste buds on a delightful adventure from the comfort of your own home.
Ingredients
- 1-2 teaspoons or to taste Honey
- 1 cup (preferably whole milk for creamier texture) Milk
- 1 tea bag Olive leaf tea
- 1 shot Espresso
Dietary Notes
- Servings: 1
- Dish Type: Beverage
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Calories: 120
- Fat: 5g
- Carbs: 12g
- Protein: 5g
- Sodium: 100mg
- Sugar: 10g
Instructions
- Brew a fresh shot of espresso and set it aside.
- 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.
- In a saucepan, heat the milk over medium heat. Be careful not to let it boil. You want it hot, but not scalding.
- Remove the tea bag from the water, then add the steeped olive leaf tea to the hot milk. Stir to combine.
- Froth the milk-tea mixture using a frother or whisk until it becomes creamy and foamy. The more you froth, the foamier it gets.
- 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.
- Last but not least, drizzle honey on top for a hint of sweetness. Adjust the amount of honey to your liking.
- Serve your Olive Leaf Macchiato hot and enjoy every sip!
Tips
- For a vegan alternative, swap out the honey for agave nectar or maple syrup and use dairy-free milk.
- If you don't have a frother, you can also use a handheld whisk or even a blender to froth your milk.