Iced Caramel Macchiato Recipe

Brew espresso

Pull 2 shots (about 60 ml total) of espresso using an espresso machine, or brew a very strong 60 ml concentrate using a stovetop Moka pot or Aeropress. If using pre-brewed espresso that has cooled slightly, place it in the refrigerator or an ice bath briefly so it’s cold but not diluted.

If you prefer a slightly milder coffee layer, let the brewed espresso rest 1–2 minutes to allow crema to settle before pouring over the drink.

Prepare glass and milk

Add the vanilla syrup to a 16 oz (approx. 475 ml) serving glass. Fill the glass with about 1 cup of ice (enough to reach roughly two-thirds full). Pour 10 fl oz (about 300 ml) of cold milk over the ice and syrup. Stir briefly to combine syrup and milk so the vanilla is evenly distributed.

Layer espresso

Slowly pour the chilled espresso shots over the back of a spoon or down the inside edge of the glass so the espresso forms a visible layer on top of the milk instead of mixing immediately. This creates the signature macchiato layered effect.

Drizzle 2 tablespoons of caramel sauce in a crosshatch or circular pattern over the top of the espresso layer. If desired, add an extra 1 tsp caramel for a decorative swirl on top.

Optionally sprinkle a very small pinch (about 1/4 tsp) of flaky sea salt over the caramel to create salted caramel notes.

Serve with a straw so the drinker can stir to combine layers as desired. Provide a napkin for any caramel drips.