Another classic is the macchiato or mocha coffee macchiato. Here much less milk is used to form a firm froth on top of the coffee. Make your espresso or mocha coffee. Put a little hot milk in a separate pot with a small amount of sugar (according to taste). Use the aerolatte® frother to foam the milk. Pour this foam onto your espresso coffee until the coffee cup is nearly full to the rim. Your macchiato is ready.
If you take small spoon of milk foam, drop the foam on the top of your macchiato, you will have the original ‘cornetto’ or ‘little’ horn’ in the best Italian tradition.