Warning: this recipe may cause addiction. Seriously, when I need that afternoon pick me up, I love me an iced (or hot) Caramel Macchiato. This recipe is more like the Caramel Macchiato you would get at Starbucks.
There was a time I had my very own Starbucks barista living with me but since he decided to become a police officer and move back to Alaska, I had to figure out how to feed my addiction. He and his lovely wife did get me an espresso maker for Christmas so perhaps I will forgive him.
I digress, back to the Caramel Macchiato. It’s quite simple, really!
All you need is some espresso (or a really really strong half cup of coffee), milk of choice, vanilla syrup and caramel syrup. Okay, I forgot to put the caramel syrup in the pic but it’s the stuff you use on ice cream, if you had ice cream. I just use it for this purpose.
FYI: A Starbucks Caramel Macchiato is the same as a vanilla latte just with the added caramel syrup. So if you skip the caramel which most days I do, it’s an iced vanilla latte.
I don’t have any pictures of the process, but it’s quite simple, glass of ice, add syrup, then milk, then coffee and drizzle with caramel syrup. If doing hot, you obviously just need a coffee mug!
Note: I use 2% milk like Starbucks but you can use whatever type of milk you prefer like almond, soy, skim, etc. You can also use the sugar free version of syrup but I find a quarter teaspoon of sugar substitute and a splash of vanilla works just as well.
I did warn ya, this is very addictive!
Enjoy!
Caramel Macchiato
Ingredients
- 2 tbsp vanilla syrup** regular or sugar free
- 3/4 cup milk 2%, skim, soy, almond
- 2 oz espresso** hot
- 1 tbsp caramel syrup
Instructions
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For iced version, fill a 16 oz tall glass most of the way with ice.
For hot hot version, use a coffee mug.
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Make a two ounce cup of espresso. I use espresso powder and the double shot size in my espresso machine. If using a coffee maker, just make a really strong 1/2 cup of coffee. Set aside.
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Add vanilla syrup over the ice or into coffee mug if making hot variety.
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Pour milk over the syrup.
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Pour espresso or strong coffee over milk.
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Drizzle with caramel syrup.
Recipe Notes
**For sugar free version, I substitute 1/4 teaspoon of sweet n low or sugar substitute of choice and a splash of vanilla.
