Caramel Macchiato Recipe

Make quick caramel

In a small saucepan over medium heat, combine 2 tbs light brown sugar and 1 tbs unsalted butter. Stir constantly until the sugar dissolves and the mixture bubbles and deepens in color, ~3–4 minutes. Remove from heat and carefully stir in 1 tbs heavy cream until smooth. Stir in 1/4 tsp sea salt if using. Transfer to a small bowl and let cool slightly while you prepare espresso and milk.

Pull espresso

Dose 18 g freshly ground espresso into your portafilter (or use premeasured grounds). Tamp evenly and lock into the machine. Brew a double shot of espresso (~40 ml) directly into a 12 oz serving cup. If you don't have an espresso machine, make 60–80 ml strong brewed coffee (espresso-strength) and use that.

Steam and texture milk

Pour 8 fl oz cold whole milk into a metal steaming pitcher. Purge the steam wand, then submerge tip just below the surface and introduce air for 2–3 seconds to create microfoam. Lower the wand to heat milk to 60–65°C (140–150°F) while keeping a glossy, velvety texture. Tap and swirl the pitcher to eliminate large bubbles.

Combine milk and vanilla

Add 1 tbs vanilla syrup to the bottom of the 12 oz serving cup containing the espresso. Pour the steamed milk into the cup, holding back the foam with a spoon, then spoon a thin layer of microfoam on top.

Spoon 1–2 tbs of the prepared caramel sauce over the top of the foam and use the back of the spoon to create a thin cross-hatch or circular drizzle. Finish with an additional 1 tbs caramel sauce drizzled in a decorative pattern across the foam. Serve immediately with a stirrer so the drinker can blend the caramel into the milk if desired.