Restaurants›Blue Willow Restaurant & Gift Shop›Caramel Macchiato Recipe

Caramel Macchiato Recipe

Inspired by Blue Willow Restaurant & Gift Shop
Time10m
Serves1

hot or iced

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Ingredients

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Espresso & Milk

Caramel Sauce & Finish

Method

Hot Caramel Macchiato

1

Warm and sweeten milk

Pour 1 cup whole milk into a small saucepan or milk frother. Add 1 tablespoon vanilla syrup. Heat gently over medium-low until steaming and small bubbles form at the edges (about 2–3 minutes). If using a frother, froth until you have about 1/2 inch of microfoam.

2

Pull espresso

Brew two shots (about 2 oz total) of freshly ground espresso. Keep espresso hot and ready.

3

Assemble hot drink

Pour the heated milk into a 12-16 oz cup, holding back the foam with a spoon. Spoon the foam on top. Slowly pour the two espresso shots over the milk so they create a layered 'macchiato' effect (espresso marking the milk).

4

Finish with caramel

Drizzle 2 tablespoons caramel sauce over the foam in a spiral or zigzag pattern. If desired, sprinkle a pinch (up to 1 teaspoon) of sea salt over the caramel for a salted caramel finish. Serve immediately.

Iced Caramel Macchiato

5

Prepare glass and vanilla

Add 1 tablespoon vanilla syrup to a tall glass. Add 1 cup ice cubes (or fill to your preference).

6

Add milk

Pour 1 cup cold whole milk over the ice and syrup. Stir briefly to evenly distribute the vanilla.

7

Pull espresso

Brew two shots of espresso (2 oz total). For a colder drink, cool the shots briefly (10–20 seconds) or use a metal pitcher to avoid melting the ice too much.

8

Layer espresso

Slowly pour the espresso over the back of a spoon or directly over the milk; pour gently so the espresso creates a dark layer on top of the milk for the classic macchiato look.

9

Finish with caramel

Drizzle 2 tablespoons caramel sauce over the top. Add a small pinch (optional) of sea salt for salted caramel. Serve with a straw; stir before drinking if you prefer it blended.

Homemade Caramel Sauce (optional)

10

Combine 1/2 cup granulated sugar and 2 tbs water in a medium, heavy-bottomed saucepan over medium heat. Stir just until sugar dissolves, then stop stirring and swirl the pan occasionally. When the sugar turns amber (about 5–8 minutes), remove from heat and carefully whisk in 2 tbs unsalted butter until combined. Slowly whisk in 1/4 cup heavy cream until smooth. Let cool slightly before using. Store leftovers in the refrigerator up to 2 weeks; warm gently before drizzling.