Iced Caramel Macchiato Recipe

Prepare glass and milk

Select a 16 oz (about 475 ml) serving glass. Pour 3 tablespoons vanilla syrup into the bottom of the glass.

Add 1.5 cups cold whole milk to the glass. Stir gently to combine the vanilla syrup and milk until evenly mixed. Do not over-stir; a slight layering effect is acceptable for the macchiato look.

Fill the glass with approximately 1 cup of fresh ice cubes, leaving about 1 inch (2–3 cm) of space at the top for espresso and drizzle.

Brew espresso

Brew two fresh shots of espresso (about 60 ml total). If using an espresso machine, use 18–20 g ground coffee to yield two 30 ml shots. If using a Moka pot or strong drip, target about 60 ml concentrated coffee. The espresso should be hot and freshly pulled.

Hold the shots briefly (10–20 seconds) so they remain hot but not steaming. This temperature contrast helps create the classic macchiato layering when poured.

Mark the macchiato

Slowly pour the two hot espresso shots over the back of a tablespoon or directly down the center of the ice-milk mixture. Pouring slowly will let the espresso 'mark' the milk and create visible layers.

Immediately after pouring the espresso, drizzle 2 tablespoons of caramel sauce in a thin spiral over the top of the drink. Some caramel will sink and streak through the layers — this is expected.

Finish with an additional tablespoon of caramel sauce on top as a garnish. Optionally, draw a light crosshatch or spiral with the caramel for a decorative look.

Serve with a straw and a long spoon. Encourage the drinker to stir before drinking if they prefer a uniform flavor; leaving it un-stirred will preserve layered visual and textural differences.