Caramel Macchiato Recipe

Pull two shots of espresso (about 2 oz total) using a quality espresso grinder and machine. If using a stovetop Moka pot or strong brewed concentrate, measure about 2 oz. Keep the espresso piping hot and set aside.

Clean group/head (optional)

If your machine benefits from a short flush, run 30 ml hot water through the group head into a blind filter or cup before pulling shots to stabilize temperature.

Pour 8 oz whole milk into a pitcher. Purge the steam wand briefly, then submerge tip just below the surface and start steaming. Stretch the milk slightly to create microfoam, then submerge the wand deeper to heat to 60–65°C (140–149°F). You want mostly steamed milk with about 1 oz of velvety microfoam on top.

Texture check

Tap the pitcher on the counter and swirl to eliminate large bubbles and integrate foam. The milk should be silky and glossy.

Add syrup

Pour 1 tablespoon vanilla syrup into a 12-oz cup.

Add steamed milk

Pour the steamed milk into the cup over the vanilla syrup, holding back the thicker foam with a spoon. Fill until about 1/2 inch (1–1.5 cm) from the rim, leaving room for espresso and foam.

Float espresso

Carefully pour the two hot espresso shots over the back of a spoon or slowly down the center so the espresso 'marks' or layers on top of the milk rather than fully mixing—this creates the macchiato effect.

Finish with caramel

Drizzle 1 to 1.5 tablespoons caramel sauce in a crosshatch or spiral pattern over the foam. If desired, add an extra thin line of caramel around the rim for presentation.

Serve immediately while hot. Stir if the drinker prefers a uniformly sweetened latte; otherwise, the layered presentation and contrasting flavors will be enjoyed as poured.