This time first heat up the milk with the sugar and a vanilla pod or with the real vanilla sugar, it should be hot but not boiling. Remove the vanilla pod and whip the milk into a thick foam. Pour a small quantity of water over the Inka – make it a strong espresso ;). Pour the milk into a glass, preferably a tall glass. Attention! To make a good latte macchiato and to have beautiful layers visible, the coffee needs to be hotter than the milk and you need to pour it into the milk in one of two possible ways: either very slowly down the side of the glass (if you pour it too quickly, you have a cappuccino 😉 ) or from a cream jug using which it is possible to pour slowly into the middle of the foam. When you have beautiful layers, decorate the foam as you like.