Caramel Macchiato Recipe

Make caramel base

Place a small, heavy-bottomed saucepan over medium heat. Add 0.25 cups granulated sugar and 2 tbs water, stirring gently just to moisten the sugar. Heat without stirring (you may swirl the pan occasionally) until the sugar dissolves and turns a deep amber color, about 6–8 minutes. Watch closely to avoid burning.

Finish caramel

As soon as the sugar reaches deep amber, remove the pan from heat and carefully stir in 1 tbs unsalted butter until melted. Slowly pour in 1 tbs heavy cream (it will bubble vigorously) and whisk until smooth. Stir in 0.125 tsp fine sea salt. Transfer caramel to a heatproof container and let cool slightly; reserve 1 tbs for finishing the drink and keep the rest for other uses. Let cool to warm (not hot) before drizzling.

Pull espresso

Grind espresso beans to a fine espresso grind. Dose roughly 18 grams (about 0.03 cups) into the portafilter and tamp evenly. Brew a double shot of espresso (about 60 ml) directly into a pre-warmed cup using your espresso machine, aiming for a 25–30 second extraction. If you don't have an espresso machine, brew a strong 60 ml stovetop Moka or concentrated coffee.

Steam and texture milk

Pour 1 cup whole milk into a chilled stainless-steel pitcher. Purge the steam wand briefly with 0.05 cups cold water. Submerge the wand tip just below the surface and start steaming: create a small amount of aeration for 3–4 seconds to produce microfoam, then lower the pitcher so the wand is deeper to heat the milk to about 60–65°C (140–150°F). Turn off steam, wipe the wand, and swirl the milk to polish the microfoam. Aim for silky, glossy texture with fine bubbles.

Alternative without steam

If you don't have a steam wand, heat milk gently on the stove to about 60–65°C (don't boil). Then froth vigorously with a handheld frother or a jar (shake strongly) until you obtain a layer of fine foam.

Add 1 tbs vanilla syrup to the bottom of a 12–14 oz serving glass or cup.

Pour the steamed milk into the cup, holding back the foam with a spoon to leave a thin milk layer.

Pour the double shot of espresso gently over the milk (the espresso should 'mark' the milk, creating the macchiato effect). The espresso will naturally rise and create a layered look.

Spoon the remaining milk foam on top to create a 1/2–1 inch foam cap.

Drizzle 1 tbs reserved caramel sauce in a crosshatch or zigzag pattern over the foam. Optionally add a light pinch of flaky sea salt to balance sweetness.