Caramel Macchiato Recipe

Make simple vanilla syrup

Combine 1 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar dissolves and mixture comes to a gentle simmer. Reduce heat to low and simmer 3–4 minutes until slightly thickened. Remove from heat and stir in 1 teaspoon pure vanilla extract. Cool to room temperature, then transfer to a clean jar and refrigerate. Syrup keeps for up to 2 weeks.

Make quick caramel sauce

Place 1/2 cup granulated sugar in a medium, dry saucepan over medium heat. Without stirring vigorously, gently swirl the pan and occasionally stir with a heatproof spatula as edges melt. When sugar has fully melted and is amber in color (watch closely to avoid burning), remove from heat and immediately stir in 2 tablespoons unsalted butter until fully incorporated. Carefully add 3 tablespoons heavy cream (mixture will bubble) and stir until smooth. Stir in 1/4 teaspoon sea salt. Let cool until slightly thickened but still pourable. Transfer to a jar; reserve about 1 tablespoon for garnish if desired.

Pull espresso shots

Dose 18 g of freshly ground espresso into a portafilter, tamp evenly, and lock into the machine. Brew with about 36 ml water to yield a 36 ml (approx. double) espresso in ~25–30 seconds. If using a stovetop Moka or AeroPress, produce an equivalent concentrated shot (about 1.25 fl oz). Keep hot.

Steam and texture milk

Pour 8 oz whole milk into a cold pitcher. Purge steam wand, then submerge tip just below surface and steam to create microfoam for 10–15 seconds (introduce small amount of air), then fully submerge wand to heat milk to 140–150°F (60–65°C). If you don't have a steam wand, heat milk on stove to 140°F (or until very hot but not boiling) and vigorously whisk or froth for 20–30 seconds to create foam. Tap pitcher on counter and swirl to integrate foam; milk should be silky and slightly aerated.

Pre-sweeten milk (optional)

If you prefer sweeter drinks, add about 15–30 ml (1–2 tbsp) of the chilled vanilla syrup to the milk before steaming and mix thoroughly so the syrup dissolves.

Prepare glass

Use a 12–16 oz glass. Drizzle 1 tablespoon of caramel sauce around the inside of the glass and a bit on the bottom for visual effect and extra flavor.

Combine vanilla syrup and milk

Pour 1–2 tablespoons (15–30 ml) of chilled vanilla syrup into the glass (adjust to taste). Then pour the steamed milk into the glass, holding back most of the foam with a spoon; finish with a light layer of foam on top.

Add espresso

Slowly pour the 36 ml hot espresso shot over the milk (pouring near the center) so it sinks through and produces the characteristic 'macchiato' layered look — espresso visibly marks the milk. Do not stir.

Finish and garnish

Drizzle 1 tablespoon of the warm caramel sauce in a crosshatch or spiral over the foam. Optionally add a pinch of ground cinnamon. Serve immediately.