Description
This homemade Caramel Macchiato recipe offers a luscious coffee experience with rich vanilla syrup, creamy frothed milk, bold espresso, and a decadent caramel drizzle. Perfect for coffee lovers wanting to recreate a classic café treat at home with easy-to-make vanilla syrup and caramel sauce.
Ingredients
Scale
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 4 ounces strong brewed coffee)
Instructions
- Make the Vanilla Syrup: In a small pot, combine granulated sugar and water over medium-high heat. Bring it to a boil and continue boiling for 8-10 minutes until the syrup slightly thickens. Remove from heat and stir in the vanilla extract. Let cool completely before use. Store any leftovers in a jar in the fridge for up to one month.
- Prepare the Caramel Sauce: In another small pot over medium-high heat, combine brown sugar, whipping cream, salted butter, a pinch of salt, and vanilla extract. Bring the mixture to a boil, then reduce the heat and let it simmer for 5-7 minutes, stirring occasionally, until it thickens slightly. Remove from heat and let cool. Store in a squeeze bottle or airtight container for easy drizzling.
- Froth the Milk: Pour ¾ cup of milk into a frother, use a steam wand, or whisk vigorously to create frothed milk with a creamy texture and light foam.
- Assemble the Caramel Macchiato: Pour 1 tablespoon of vanilla syrup into your serving mug. Gently pour the frothed milk over the syrup. Next, brew 2 ounces of espresso (or 4 ounces of strong brewed coffee) and pour it slowly into the milk so that it creates a ‘mark’ or layered effect. Finish by drizzling the caramel sauce over the top, drawing two circles around the edge and then a crosshatch pattern across the surface.
Notes
- You can substitute espresso with strong brewed coffee if you don’t have an espresso machine.
- Use milk alternatives such as almond, oat, or soy milk to customize to dietary preferences.
- For a richer caramel, let the caramel sauce cool completely before drizzling to thicken slightly.
- Store homemade syrups in airtight containers refrigerated for up to one month.
- Adjust sweetness by varying the amount of vanilla syrup and caramel drizzle.
