Sneak peek: Starbucks’ newest drink, the Hazelnut Macchiato

(Jane Bruce)

We were right about those rumors.  Recently, Starbucks premiered the Hazelnut Macchiato, a sibling to their very popular Caramel Macchiato. It’s about time there was a new addition on the menu to the macchiato family: the caramel macchiato is 16 years old, and one of the most ordered drinks on the Starbucks menu. "Two out of every five drinks that is ordered [is a] caramel macchiato,” said Angel Nieves, a barista at the New York City Times Square Starbucks location.

We got a sneak peek at the new drink, and hazelnut fans will rejoice. If you’re a fan of the gooey, caramel drizzle on top of your iced and hot Caramel Macchiatos, you’ll drool over the hazelnut sauce that’s carefully drizzled on top of your Hazelnut Macchiato. The secret to the drink? The gooey hazelnut sauce to start, a kick of espresso, and a finish of vanilla flavor.

Nieves, who usually orders a triple venti upside-down (meaning he pours the espresso in first, then the milk) caramel macchiato, is no stranger to the Hazelnut Macchiato. He shows us why everyone will go nuts (get it?) over the new Hazelnut Macchiato (and the iced version and Frappuccino version, too!).

Step 1: The Milk
Whether you order your drink with skim, full-fat, 2 percent, or soy, the milk is what provides that "thick, velvety, meringue"-like base of the macchiato. So its all about aerating the milk. Once the milk is steamed to get that nice foamy head on top, its ready for the espresso and drizzle.

Step 2: The Syrup
Surprisingly, its not the hazelnut syrup that gets pumped into the drink its the vanilla syrup that you find in your lattes. Thats what gives the drink its sweet flavor from the get-go. Two pumps of vanilla go into a tall-sized macchiato.

Step 3: Milk + Syrup
The milk gets poured into the vanilla-filled cup with that thick foamy head.

See all the steps for making a Hazelnut Macchiato at The Daily Meal

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