Caramel Macchiato Recipe

Pre-warm cup

Use a 12 oz (approximately 350–360 ml) glass or cup. Rinse with hot water to warm and discard the water. Warming keeps the drink temperature stable.

Add vanilla syrup to the bottom of the warmed cup.

Steam milk

Pour 8 oz whole milk into a steaming pitcher. Steam until milk reaches about 60–65°C (140–149°F) and has a velvety microfoam. Aim for about 1 oz of foam on top. If you don't have a steamer, heat milk on the stove until hot but not boiling (~60–65°C) and froth with a hand frother to create microfoam.

Swirl the pitcher to integrate milk and foam so you have smooth, satiny milk with a thin layer of foam (about 1 oz).

Pull espresso

Brew two shots of espresso (about 60 ml total). If you have only one shot capability, brew one shot and add 30 ml hot water to approximate a double-strength base. Use freshly ground beans and a clean portafilter for best flavor.

While espresso is fresh and hot, keep it ready to pour immediately after milk is poured.

Combine milk and syrup

With vanilla syrup already in the bottom of the cup, slowly pour the steamed milk into the cup, holding back most of the foam with a spoon. Pour until the cup is roughly 3/4 full, leaving room for the espresso. Spoon about 1 oz of foam on top to create a distinct foam layer.

Mark with espresso

Slowly pour the hot espresso shots over the milk foam (pour directly onto the center). The espresso should 'mark' or 'stain' the foam, creating the macchiato layered appearance.

Add caramel drizzle

Drizzle about 1 tablespoon of caramel sauce in a crosshatch or spiral pattern over the foam. If you prefer slightly sweeter integration, stir 1/2 teaspoon of caramel into the drink before drizzling the decorative caramel on top.

Serve immediately while hot. Provide a long spoon or straw if you expect the drinker to mix the layers. Enjoy as a 12 oz caramel macchiato.