Caramel Royale Macchiato Recipe

Preheat and pull shots

Preheat your serving cup with hot water, discard the water, then pull two fresh espresso shots (about 2 shots / ~60 ml) using Illy® espresso. Keep the espresso hot and set aside briefly while you prepare the other components.

Combine 0.25 cups granulated sugar and 60 ml water in a small saucepan over medium heat. Stir until the sugar is fully dissolved and the mixture comes to a gentle simmer (do not boil vigorously).

Remove from heat, stir in 0.5 tsp pure vanilla extract. Let cool to warm. Measure out 1 tablespoon (15 ml) of this syrup for the drink; reserve remaining syrup for another use (refrigerate up to 2 weeks).

In a clean, dry small saucepan, add 0.25 cups granulated sugar. Heat over medium, gently shaking the pan or stirring occasionally with a heatproof spatula until the sugar melts and turns a deep amber color. Watch closely to avoid burning.

Once amber, immediately add 2 tbs unsalted butter (be careful — it will bubble). Stir until the butter is incorporated.

Slowly pour in 2 tbs warm heavy cream while stirring constantly to create a smooth caramel. Remove from heat and stir in 1/8 tsp fine sea salt. Let the caramel sit for 1–2 minutes to thicken slightly, then spoon out 2 tablespoons (30 ml) to warm and use in the drink. Reserve any extra in a jar (refrigerate).

Steam 1 cup whole milk to about 60–65°C (140–150°F) producing silky microfoam. If you don't have a steamer, gently heat milk on the stove to about 60°C (warm, not boiling) and froth vigorously with a handheld frother or whisk to create foam.

Warm your reserved 2 tbs of caramel sauce slightly if it has thickened (microwave 5–8 seconds or warm gently on the stove) so it pours easily.

Add 1 tablespoon of vanilla syrup to the preheated serving cup.

Pour the steamed milk into the cup over the syrup, holding back the foam with a spoon. Then spoon a thin layer of foam back on top so you have a milk surface for the espresso 'mark.'

Slowly pour the two espresso shots over the center of the milk (pouring over the foam to create the macchiato 'mark'). The espresso will sit partially on the foam, creating the layered look and flavor contrast.

Drizzle the warmed caramel sauce (approx. 1 tsp for garnish, plus the 2 tbs added earlier for flavor) over the top in a cross-hatch or spiral pattern. If you prefer, stir the top 1–2 times to distribute caramel flavor more evenly — many macchiatos keep a visible caramel drizzle on top.

Optional: finish with a very light pinch of sea salt on top of the caramel for a salted-caramel accent.