That Caramel Macchiato Thing Recipe

Brew espresso

Pull two shots (about 60 ml) of freshly brewed espresso using an espresso machine. If you don't have an espresso machine, brew a very strong 60 ml of coffee using a Moka pot or an Aeropress.

If making a larger cup (like a 12 oz/350 ml serving), prepare 60 ml hot strong brewed coffee in addition to or instead of the espresso to fill the cup — otherwise use just the two espresso shots.

Steam and froth milk

Pour 1 cup (240 ml) whole milk into a steaming pitcher. Use a steam wand to steam and froth the milk until it reaches about 60–65°C (140–149°F) and has microfoam (silky small bubbles). Aim for about 1 cm of foam on top. If you don't have a steam wand, gently heat milk on the stovetop to about 60–65°C (do not boil) then aerate by briskly whisking or using a handheld milk frother until you have fine foam.

Stir 2 tablespoons vanilla syrup into the steamed milk in the pitcher so it blends evenly and sweetens the milk base.

Pour milk

Pour the sweetened steamed milk into your serving cup (8–12 oz depending on desired size), holding back most of the foam with a spoon. Then spoon or pour the remaining microfoam on top to create a layer of foam about 1 cm thick.

Add espresso

Slowly pour the two shots of espresso over the milk/foam. Pouring slowly creates the signature 'macchiato' look where the espresso marks the milk and foam ('macchiato' means 'stained' or 'spotted').

Finish with caramel

Drizzle 2 tablespoons of caramel sauce over the top in a lattice or circular pattern. If you like a salted caramel note, sprinkle a pinch of sea salt over the caramel drizzle.

Serve immediately. Stir if you prefer an even caramel flavor mixed through the drink, or leave layered and sip through the caramel-topped foam for the classic experience.