Mango Macchiato – the most delicious espresso mocktail for Dry January!

 In Mocktails, The Originals by HBN

🥭 THIS MANGO MACCHIATO IS YOUR NEW BESTIE FOR DRY JANUARY!

We promised y’all some fresh mocktail ideas so here’s our latest creation! We designed this for a client’s upcoming 60th birthday party! Her favorite fruit is mango and her favorite Starbucks drink is a macchiato, et voila, we present the Mango Macchiato!

MANGO MACCHIATO

1 oz Espresso
3/4 oz Burnt Sugar Syrup*
3 oz Mango Nectar (We find this at our local supermercado)
1 oz Sweetened Condensed Coconut Cream
Garnish: Grilled Mango Slice

DIRECTIONS: Add espresso and burnt sugar syrup to a highball glass. Add ice. Add mango nectar. Top with coconut cream. Garnish with grilled mango slice.

*Burnt Sugar Syrup: (this sounds harder than it is, but it’s not!)

Add 400g white sugar to a heavy-bottomed saucepot and pour in 1 tbsp filtered water. Heat on medium-high, uncovered, and do not stir until you notice the edges starting to bubble and turn brown (around 3-4 minutes). Give the sugar a stir so that the melt is even across the bottom of the pan. After another 3-4 minutes the sugar will darken and take on a caramel color. You’ll notice it bubbling and hissing a bit. Continue to heat the sugar and stir it occasionally until you notice a burnt, richer smell than before. In yet another 3 minutes or so, you’ll notice the sugar start to rise and froth in the pan — it will start smoking almost immediately. Be very careful as the sugar is around 400* and is dangerously hot. Remove from heat and allow to cool until the sugar becomes rock hard. Now we need to re-liquify the sugar so we can pour it! Add 3/4 cup of filtered water to the hard sugar and heat it on low until it begins to soften. Continue to stir until desired consistency. If you desire a thinner/less intense syrup, add more water by a 1/4 cup at a time.

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