Caramel Macchiato Recipe

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

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

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

8. 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.

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

10. 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.