Salted Caramel Macchiato Recipe

1. Soak dates

Place the 8 pitted Medjool dates in a small bowl and cover with 1/4 cup warm water. Let them soak for 10 minutes to soften, then drain, reserving the soaking liquid.

2. Cook caramel

In a small saucepan over medium-low heat, combine the drained dates, 1 cup full-fat coconut milk, 2 tablespoons light brown sugar and 1 tablespoon unsalted butter. Stir continuously until the mixture comes to a gentle simmer and the dates break down, about 6–8 minutes.

3. Blend until smooth

Transfer the mixture to a blender or use an immersion blender. Add 1/4 cup of the reserved soaking liquid (or additional coconut milk if needed) and blend until completely smooth, about 30–45 seconds. If too thick, add up to 1–2 tablespoons more liquid to reach a pourable caramel consistency.

4. Finish caramel

Stir in 1/2 teaspoon Maldon sea salt and 1/2 teaspoon vanilla extract. Taste and adjust: add a pinch more salt if you want a more pronounced salted note. Keep warm or refrigerate in an airtight jar. Reheat gently before using if chilled.

5. Prepare a double shot (about 18 g coffee to 36 ml water) of espresso using the Little City espresso blend. Brew directly into a small demitasse or cup. If making iced, allow the espresso to cool briefly or chill before assembly.

6. Steam or froth milk

For a hot macchiato: steam 8 oz whole milk to 60–65°C (140–149°F) with a velvety microfoam. For iced: use cold milk and skip steaming; froth lightly if you want a foamy top.

7. Assemble (hot)

In a 12 oz cup, spoon 2–3 tablespoons of the warm coconut-date caramel into the bottom. Pour the steamed milk over the caramel, holding back foam with a spoon. Pour the double espresso slowly over the milk so the espresso 'marks' (macchiates) the top. Spoon a small dollop of foam on top. Sprinkle a light pinch of Maldon sea salt flakes over the foam as a finishing touch.

8. Assemble (iced)

In a 12 oz glass, spoon 2–3 tablespoons of coconut-date caramel into the bottom. Add 1 cup ice cubes and pour 8 oz cold milk over the ice. Slowly pour the cooled double espresso over the milk to create layered effect. Finish with a few flakes of Maldon sea salt on top.

9. Serving

Serve immediately. Stir before drinking to incorporate the coconut-date caramel into the drink, or leave layered for presentation and stir as you drink.