Caramel Crunch Macchiato Recipe
Make Caramel Crunch Macchiato Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso & Coffee
Milk & Foam
Caramel & Crunch
Sweetening & Finishing
Ice (for iced option)
Method
Espresso & Coffee
- 1
Pull espresso
Brew 2 shots (about 60 ml total) of freshly ground espresso using an espresso machine. If you prefer a slightly longer drink or don't have an espresso machine, brew a strong 120 ml concentrate or use 60 ml espresso plus 60 ml hot water (americano-style).
Caramel & Sweetening
- 2
Prepare cup with caramel and vanilla
Add 1 tablespoon of vanilla syrup to your serving cup. Pour 2 tablespoons of caramel sauce into the bottom of the cup and swirl so the sauce coats the interior sides slightly; this gives flavor and the characteristic macchiato look.
- 3
Sweeten (optional)
If you want extra sweetness, stir in up to 1 teaspoon granulated sugar into the caramel and vanilla base until dissolved. This is optional if your caramel and vanilla provide enough sweetness.
Milk & Foam
- 4
Steam and froth milk
Pour 1 cup whole milk into a steaming pitcher. Steam milk to about 60–65°C (140–150°F) creating velvety microfoam. You want mostly liquid milk with roughly 2 tablespoons of dense foam reserved on top. If you don't have a steamer, heat milk on the stove until warm (not boiling) and froth with a hand frother or jar (shake vigorously) to create foam.
- 5
Add milk to cup
Slowly pour the steamed milk into the prepared cup with caramel and vanilla, holding back most foam with a spoon. Leave about 2 tablespoons of foam in the pitcher to top the drink.
Assemble & Finish
- 6
Mark with espresso
Carefully pour the 2 shots of espresso over the milk. Pouring slowly in the center will create the 'macchiato' mark — a dark espresso layer or streak through the milk. For iced version: place ice cubes in a tall glass, drizzle caramel and vanilla syrup over ice, pour cold milk, then pour cold espresso over the top so it layers.
- 7
Add foam and caramel drizzle
Spoon the reserved 2 tablespoons of milk foam onto the top of the drink. Drizzle an extra 1 tablespoon caramel sauce over the foam in a crosshatch or spiral pattern.
- 8
Add crunch topping
Sprinkle 2 tablespoons of crushed toffee or brittle evenly over the caramel drizzle so pieces sit on the foam. The crunch should be added last to preserve texture.
- 9
Serve
Serve immediately with a short spoon or straw. Stir gently if you want the caramel fully incorporated; leave un-stirred for layered presentation and crunch on top.