Latte macchiato pouring it into a glass, and adding espresso. The frothing is generally extensive, yielding significant light, "dry" foam, with a layer of liquid milk underneath, rather than the "wet" microfoam used in latte art. Alternatively, it may be prepared as a layered drink, with the espresso "gently" poured (most gently out of a small espresso brew pitcher, over the back of a spoon) so that it forms a layer between the denser liquid milk below and the lighter foam above. In this case a glass is essential for the layers to be visible. The espresso may be brewed into a
Coffee Crisp For much of the 2000s, Coffee Crisp was available in "French Vanilla" and "Triple Mocha" flavours. In 2005, the coffee bean shaped "Coffee Crisp Beans" were introduced. The most recent bar form was Coffee Crisp Yogurt. In January 2007, all variations of Coffee Crisp bars other than the original were discontinued. Coffee Crisp 70% dark chocolate was introduced in 2009. Some time between 2008 and 2010, French Vanilla and Chocolatey Crunch variations were made available. In 2014, Coffee Crisp Latte was released in celebration of Coffee Crisp's 75th anniversary. A Coffee Crisp-flavoured ice cream bar and ice cream flavour are