You might remember the Cloud Macchiatos introduced by Starbucks not long ago. They were a dreamy concoction of fluffy, sweet, creamy foam over top of espresso. The cloud portion was made with Starbucks Cloud Powder which contains egg whites, creating a meringue-like lightness. When I realized that these were no longer offered, I set out to come up with my own version that I can make at home!
I tried a few recipes that I found online but none seemed to share the flavor and consistency of that cloud foam. After a few failed attempts, I finally settled on a method that comes close in flavor and texture. Yes!!
Ingredients:
• 1/2 cup milk (I use 2% milk)
• 1/2 tsp meringue powder
• vanilla flavored syrup
• 2 shots of espresso (or very strong coffee)
• caramel sauce
How to make:
1. Start by pulling espresso shots and set aside.
2. Combine milk, meringue powder, and a drizzle of vanilla syrup in a glass. Use however much vanilla syrup you prefer. I’m not going to tell you how to live your life. Stir lightly to make sure the meringue powder doesn’t clump.
3. Using a milk frother, froth the milk mixture about 30 seconds until the consistency is fluffy and starts to become slightly stiff. I use this milk frother. (Alternatively, you may use a blender on high, but it may take multiple cycles for the mixture to thicken)
4. Pour the milk mixture over a glass of ice. Then, pour the espresso shots over the milk. The espresso will cut through and settle at the bottom.
5. Drizzle caramel sauce over top!
ENJOY!
