Caramel Macchiato Recipe
Espresso, vanilla-flavored syrup and milk
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Ingredients
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Espresso
Vanilla Syrup
Milk & Finish
Method
Vanilla Syrup
- 1
Make simple vanilla syrup
Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just comes to a simmer. Remove from heat, stir in 1 tsp pure vanilla extract, let cool to room temperature, then transfer to a sealed container. Refrigerate. Yields about 3/4 to 1 cup syrup. Use 1.5 tablespoons per drink.
Espresso
- 2
Pull espresso shot
Preheat and flush your espresso machine according to manufacturer instructions. Grind 18 g of espresso beans to a fine espresso grind. Dose and tamp evenly in the portafilter. Lock portafilter in and extract a double shot (about 36–40 ml) into a 6–8 oz serving cup. Extraction should take about 25–30 seconds. If you don't have an espresso machine, brew 60 ml very strong coffee using a Moka pot or Aeropress.
Milk & Assembly
- 3
Steam and froth milk
Pour 8 oz whole milk into a stainless-steel steaming pitcher. Purge the steam wand, then submerge the tip just below the surface and turn on steam to create microfoam. Stretch the milk for a few seconds to create a velvety texture, then heat to about 60–65°C (140–150°F). Tap and swirl the pitcher to remove large bubbles.
- 4
Build the Caramel Macchiato
In a 12 oz serving glass, add 1.5 tablespoons of the prepared vanilla syrup. Pour the steamed milk into the glass, holding back the foam with a spoon so most liquid goes in first. Spoon a thin layer of milk foam on top (about 1–1.5 cm). Gently pour the double shot of espresso over the milk foam — the espresso will create a 'mark' (macchiato) on the foam and slightly sink through. Finish by drizzling 1 tablespoon of caramel sauce in a crosshatch or spiral pattern over the foam.
- 5