Caramel Macchiato
Ingredients
- 2 shots espresso or ½ cup strong coffee
- 1 cup milk
- 2 tablespoons vanilla syrup
- 2 tablespoons caramel sauce
- Ice for iced version, optional
- Whipped cream optional
Instructions
- Make two shots of espresso or half a cup of very strong coffee.
- Heat the milk in a saucepan until it steams. Do not boil.
- Froth the milk with a frother or by whisking quickly.
- Pour vanilla syrup into the bottom of your glass.
- Pour the hot frothed milk over the vanilla syrup.
- Slowly pour the espresso over the milk so it sits on top.
- Drizzle caramel sauce over the top.
- Add whipped cream and more caramel if you want. Serve immediately.
- For iced: use cold milk, pour over ice, add espresso, drizzle caramel.
Notes
- Do not boil the milk — just heat until it steams
- Pour espresso slowly so it sits on top of the milk
- Use good quality caramel sauce for the best flavour
- Make vanilla syrup in bulk and store in the fridge for up to a month
- Adjust sweetness by using more or less syrup
- Best served fresh — do not make ahead
- For non-dairy, oat milk froths the best
- Strong brewed coffee works if you do not have espresso