“The texture of the Cloud Macchiato is luxurious and by adding espresso and our Starbucks signature caramel cross-hatch, we’re making it ours and opening up even more ways we can bring new beverage experiences to our customers.”īeautiful layers are one of the hallmarks of a macchiato, and the Cloud Macchiato’s fluffy foam, espresso and caramel make for a visually stunning beverage with a balanced, consistent flavor from start to finish. “The original Spanish beverage combines cinnamon and lemon zest, with a frothy texture which inspired us to reinvent the beverage as a macchiato,” says Erin Marinan, from Starbucks research and development team. To create the Cloud Macchiato, Starbucks in-house product development team created a special recipe for Cloud powder, using egg whites as a key ingredient to create a layer of fluffy Cloud foam The newest addition to the Starbucks Menu draws inspiration from the leche merengada, or “meringue milk,” a summer drink from the cafés of Barcelona, Spain that dates back centuries. Available in two flavors, Caramel and Cinnamon, Starbucks Cloud Macchiato beverages feature whipped cold milk foam that has a light, fluffy and silky-smooth texture. Starting March 5, Starbucks stores in the United States and Canada are offering a new take on a classic beverage with the introduction of Cloud Macchiato. Others would follow, like the nutty, sweet Coconutmilk Mocha Macchiato, and horchata-inspired Cinnamon Almondmilk Mocha Macchiato.
This time it was marked not once, but twice: first with espresso, then with caramel sauce in its signature crosshatch, double-circle design. And the Latte Macchiato was its opposite, a beverage that began with steamed whole milk with espresso shots poured slowly on top.Ī decade later, Caramel Macchiato made its debut. The Espresso Macchiato was hot espresso marked with a dollop of creamy foam-with one shot for a solo, two shots for a doppio. A traditional Italian beverage whose name means “marked,” it came in just two varieties. Luxuriously velvety yet far lighter in texture than the more typical whipped cream, the results are arguably more satisfying than a slushy old frappuccino and considerably healthier, too.The macchiato was among the first beverages on the menu when Starbucks first began serving beverages in its cafés in the late 1980s. That’s right: Aquafaba strikes again! Lightly beaten before reaching soft peaks, it holds its shape admirably without casting an overtly beany fog over the beverage.
Here’s the silver lining to this cloud: It’s really a snap to make at home.įluffy, ethereal spoonfuls of fine bubbles cloud chilled glasses thanks to everyone’s favorite bean brine. Whether served hot or over ice, with cinnamon or caramel, egg whites are the secret ingredient that give this frothy crown its loft. Maddeningly, while a regular macchiato can be made vegan with any non-dairy milk, the cloud cannot. Since more is always better by the American Standard, we simply took that finale to all new heights, turning it into a veritable meringue island on a thimbleful of brown liquid. Starting with a base of steamed milk, a shot of espresso marks the spot, and a layer of foam seals the deal. Literally translated as “stained coffee,” a standard caffè macchiato is much like a latte in basic composition, but wholly unique in assembly.
Foam is just one important feature that sets espresso drinks apart from one another, but Starbucks has turned it into the feature, filling half of each plastic cup with the stuff for their new Cloud Macchiato.
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