![]() Double cinnamon dolce equals doubly delicious. If the cinnamon dolce syrup weren't enough, the Iced Cinnamon Almondmilk Macchiato is topped with a sprinkling of cinnamon dolce, too. Let's explore the main ingredients behind the delicious Iced Cinnamon Almondmilk Macchiato. ![]() For a limited time, customers in Asia can enjoy a Starbucks Tahitian Vanilla Macchiato in select markets. Starbucks has been serving macchiatos for 30 years.Īnd, did you know that depending on where you are around the world, the Starbucks macchiato selection varies? For example, Canada has featured the Starbucks Maple Macchiato, while China offered its own twist on the beverage with Starbucks Chestnut Macchiato. While the Iced Cinnamon Almondmilk Macchiato is Spanish and Latin America inspired, macchiato is actually an Italian word that means "marked." As in every Starbucks macchiato beverage is marked - whether by espresso, foam, or its signature cross-hatch. “It is traditionally made with almond, or rice, milk and spices like cinnamon.” “The original inspiration for the beverage is from horchata, a popular beverage in Spain and Latin America,” revealed Yoke Wong from the Starbucks Beverage Development team in a press release. 28 for a limited time in the United States and Canada. Is your mouth watering yet? Good, because this drink is available Feb. It's topped with Starbucks signature caramel cross-hatch, and a sprinkle of cinnamon dolce topping. The macchiato begins with espresso, swirls in creamy almondmilk (dairy-free, yes!), and sweet cinnamon dolce syrup. And if you're wondering what's in a Starbucks Iced Cinnamon Almondmilk Macchiato, I can tell you that this drink sounds so amazing it should be illegal. Drizzle your caramel syrup and sprinkle your cinnamon powder.Springtime is rapidly approaching, and Starbucks is celebrating with a duo of new Macchiatos for both the chilly and sunny days leading up to summer: The Coconut Milk Mocha Macchiato to warm you up on cold days, and the Iced Cinnamon Almondmilk Macchiato to cool you down on sunny ones.Pour your almond milk over the ice (measure with your non-dairy heart).Once your glass in the freezer is chilled, take it out of the freezer.Add sugar and cinnamon syrup at the bottom of the espresso cup and pour the espresso over.While the glass is chilling, prepare espresso.When that's settled, I slowly pour the espresso over and drizzle my caramel syrup and cinnamon powder on top. Once my glass is chilled, I remove it from the freezer and add ice and almond milk. Side note: If this is bad for the espresso, let me know! I haven't had issues, but who knows? I'll stir and let it all sit for a bit so it can cool just a bit. ![]() I'll get a small cup and add sugar (optional) and cinnamon syrup at the bottom of the glass, and put it under the espresso machine. Since I use my espresso, it takes like 30 seconds. While my glass is chilling, I'll start on the espresso. I hate watered-down coffee, so this is my little hack. I like to start by putting the glass I want to drink from in the freezer to chill. These steps may be wonky, but I've truly perfected the at-home iced coffee.
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