It’s National Macchiato Day!

Good Morning Everyone! Welcome to National Macchiato Day! I gotta tell ya, up until a year ago I had no idea what Macchiato was. Turns out, I’ve been drinking it for years.

While I love my coffee, I’m not a fan of Starbucks. It’s just far too complicated for me. I just can’t see myself ordering a hot-cold hold the ice foam on the left sugar on the right soy milk double mocha half caramel decaffeinated tall whatever. Really? Most of the time when I do walk into a Starbucks, I’ll order one of two things – a cup of coffee or double shot of espresso. That’s it. I do like my Cappuccinos, but not in a to-go cup. Which is why I like to make my own coffee drinks. Even then, I’m fairly simple and straightforward.

If you are like me, and aren’t up on all these Cappuccino-Macchiato definitions, both are Espresso-Milk drinks. Cappuccino is 67% milk, with both steamed milk and milk foam. Macchiato is only 10% milk, and that’s all foam, no steam. So now you know.

Today’s offering for Macchiato Day is a bit of a stretch. It’s a dessert, not a coffee drink although you could serve it with coffee. It’s made with strongly brewed coffee, not concentrated espresso draws and zero steamed milk or milk foam. It’s in the spirit of a Caramel Macchiato that is eaten with a spoon. Yum!

Caramel Macchiato Tiramisu
1 (8 oz) tub Whipped Topping, divided
4 oz Cream Cheese, softened
1/2 cup hot Strong Brewed Coffee
16 oz frozen Pound Cake
1-1/2 oz Semi-Sweet Chocolate
1-1/2 cups cold Milk
1 (3.4 oz) Instant Butterscotch Pudding
1/4 cup Caramel Ice Cream Topping

Thaw whipped topping as directed on the package. Let Cream Cheese soften at room temperature. Brew strong coffee, keep hot. Cut frozen pound cake into 3/4-inch cubes, set aside. Grate chocolate, set aside.

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat for 1 minute. Gently fold in 2 cups whipped topping. Set aside.

Mix coffee and caramel topping until blended. Set aside.

Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.

Top with remaining whipped topping and grated chocolate.

Refrigerate 4 hours before serving.