Description
This Caramel Macchiato recipe guides you through creating a delicious, café-style caramel macchiato at home. Starting with homemade vanilla syrup and rich caramel sauce, it combines smooth frothed milk with robust espresso for a perfectly balanced coffee treat. Ideal for coffee lovers seeking a sweet, creamy beverage with an elegant presentation.
Ingredients
Vanilla Syrup
- ½ cup granulated sugar
- ½ cup water
- 1 tablespoon vanilla extract
Caramel Sauce
- ½ cup brown sugar
- ¼ cup whipping cream
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
- Pinch of salt
Caramel Macchiato
- 1 tablespoon vanilla syrup (store-bought or homemade)
- ¾ cup whole milk (or milk of choice)
- 2 ounces espresso (or strong brewed coffee)
Instructions
- Make the Vanilla Syrup: In a small pot, combine granulated sugar and water over medium-high heat. Bring the mixture to a boil and allow it to boil for 8-10 minutes until it thickens slightly. Remove from heat and stir in the vanilla extract. Let the syrup cool completely. Store any leftovers in a jar in the fridge for up to one month.
- Prepare the Caramel Sauce: In a separate small pot over medium-high heat, mix brown sugar, whipping cream, salted butter, a pinch of salt, and vanilla extract. Bring the mixture to a boil, then reduce heat and simmer for 5-7 minutes, stirring occasionally until the sauce thickens slightly. Remove from heat and allow it to cool. Store in a squeeze bottle or airtight container for easy drizzling.
- Assemble the Caramel Macchiato: Pour 1 tablespoon of vanilla syrup into your serving mug. Froth the whole milk using a frother, steam wand, or whisk until creamy and foamy. Pour the frothed milk into the mug over the vanilla syrup. Brew 2 ounces of espresso or 4 ounces of strong coffee and gently pour it over the milk to create the characteristic ‘mark’. Drizzle the caramel sauce on top in two circular rings around the edge of the mug and finish with a crosshatch pattern to decorate.
Notes
- Use whole milk for the creamiest texture, but any milk or milk alternative can be used.
- Store vanilla syrup and caramel sauce refrigerated in airtight containers; they last up to one month.
- The espresso can be substituted with a strong brewed coffee for a milder taste.
- Adjust the amount of caramel drizzle to your preference for sweetness.
- For a colder version, prepare the drink with cold milk and serve over ice.
