Caramel Macchiato Recipe

Make caramel base

Place granulated sugar, 2 tablespoons water, and 1 teaspoon corn syrup (if using) in a medium, heavy-bottomed saucepan over medium heat. Gently swirl the pan to moisten sugar but avoid stirring. Cook until sugar dissolves and turns an amber color (about 6–8 minutes), watching carefully to prevent burning.

Finish caramel sauce

As soon as the sugar reaches a deep amber, remove the pan from heat and carefully add the warm heavy cream in a slow stream while whisking (mixture will bubble vigorously). Stir in the butter until melted and smooth. Add a pinch of sea salt if desired. Let cool slightly, then transfer to a heatproof jar. Reserve about 1 tablespoon for garnish and the remainder to drizzle into the glass (you will use roughly 1–2 tablespoons in total).

Allow caramel to cool to warm (not cold) before using; if it solidifies, gently rewarm over very low heat or in the microwave in short bursts while stirring.

Pull espresso shots

Dose 18 g of freshly ground espresso into your portafilter and tamp evenly. Brew a double espresso (about 36 ml) using freshly filtered water. If you don't have an espresso machine, brew very strong coffee: 60–90 ml of concentrated coffee using a Moka pot or AeroPress.

Set the espresso aside briefly so it doesn't immediately cool the milk when poured.

Steam or froth milk

Pour 8 fl oz (about 240 ml) whole milk into a steaming pitcher. Add 1 tablespoon vanilla syrup. Using a steam wand, steam milk to 60–65°C (140–150°F) with a velvety microfoam—introduce small amounts of air for a few seconds at the start, then submerge the wand and create a whirlpool to texture. If you don't have a steam wand, heat the milk on the stove or microwave to 60–65°C (warm to the touch but not boiling), then froth with a handheld frother until smooth and slightly foamy.

Hold the milk for 10–20 seconds to let larger bubbles settle so you have glossy microfoam for layering.

Prepare glass (hot or iced)

For iced: drizzle about 1 tablespoon of caramel sauce around the inside of a tall glass, add 1 cup of ice. For hot: drizzle caramel inside a pre-warmed mug.

Add vanilla milk

Pour the steamed/flavored milk into the prepared glass or mug, holding back most of the foam with a spoon. Spoon a thin layer of microfoam on top.

Pour espresso (macchiato-style)

Slowly pour the double espresso shot over the milk foam so it 'marks' the milk (the espresso will form brown streaks on the top). This creates the characteristic macchiato layering.

Finish with caramel

Drizzle the reserved 1 tablespoon of caramel sauce over the top of the foam in a crosshatch or zigzag pattern. If desired, add an extra light pinch of sea salt.

Serve immediately with a long spoon or straw for stirring. If iced, stir before drinking to combine flavors.