Iced Caramel Macchiato Recipe

Brew espresso

Brew two strong shots of espresso (about 60 ml total). If you don’t have an espresso machine, brew 60 ml very strong coffee or dissolve 1–2 teaspoons instant espresso in 60 ml hot water.

Allow the espresso to rest for 30–60 seconds so it’s hot but not steaming; this helps preserve the layered look when poured over milk and ice.

Add 1 tablespoon vanilla syrup to a 16-oz glass (preferably chilled).

Fill the glass with ice cubes to about 3/4 full (roughly 1 cup of ice).

Pour 10 oz (about 300 ml) whole milk over the ice and syrup. For a frothier texture, you can steam/froth 10 oz milk lightly (until warm and slightly foamy) then cool briefly before adding to the glass, or vigorously shake cold milk in a jar for 10–15 seconds to create microfoam.

Gently pour the brewed espresso over the back of a spoon held just above the milk surface (or pour slowly down the center). Pouring slowly creates the signature layered macchiato: milk on bottom, espresso on top.

Drizzle 2 tablespoons of caramel sauce in a circular motion over the top of the espresso. If desired, add an extra teaspoon of caramel in a cross-hatch or spiral for garnish.

Serve with a straw or stirrer so the drinker can mix to taste. If you prefer sweeter, stir to combine; to keep layers longer, serve immediately without stirring.