Caramel Macchiato

A caramel macchiato is one of my favorite indulgent coffee drinks—rich, creamy, sweet, and full of comforting caramel flavor with a bold espresso kick. Whether I’m sipping it warm in the morning or iced in the afternoon, this drink always feels like a cozy treat I can make right at home.

Why You’ll Love This Recipe

I love this caramel macchiato recipe because it gives me that same coffee shop flavor without the price tag or the wait. It’s made with simple ingredients and comes together in minutes. The contrast of espresso, warm milk, and sweet caramel is perfectly balanced, and I can enjoy it hot or cold, depending on my mood. Plus, I get to control how sweet and strong it is.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Freshly brewed espresso or strong coffee
• Milk (any kind I like—whole, oat, almond, etc.)
• Vanilla syrup
• Caramel sauce (plus extra for drizzling)
• Ice (for the iced version)

Directions

Hot Version

1. I steam or heat the milk until hot and frothy (but not boiling).
2. I add vanilla syrup to the bottom of my mug.
3. I pour in the steamed milk.
4. I slowly pour the espresso over the milk (this gives that beautiful layered effect).
5. I drizzle caramel sauce generously on top and enjoy it warm.

Iced Version

1. I fill a glass with ice.
2. I add vanilla syrup, then pour in cold milk.
3. I slowly pour the espresso over the top.
4. I finish with a drizzle of caramel sauce and give it a gentle stir before drinking.

Servings and timing

This recipe makes 1 serving and takes about 5 minutes to prepare. It’s quick enough for busy mornings and satisfying enough to feel like a treat.

Variations

• I sometimes use flavored syrups like hazelnut or cinnamon for a twist.
• For a vegan version, I use oat or almond milk and a dairy-free caramel sauce.
• If I want it extra rich, I mix in a bit of cream with the milk.
• To cut down on sugar, I use sugar-free vanilla syrup and a light caramel drizzle.

Storage/Reheating

This drink is best enjoyed fresh, but if I need to make it ahead, I store the milk and espresso mixture in the fridge for up to a day. I reheat it gently on the stove or in the microwave and top it with fresh caramel before serving. For iced versions, I keep the coffee and milk separate until ready to serve to avoid watered-down flavor.

FAQs

What does “macchiato” mean?

“Macchiato” means “stained” or “marked” in Italian. In this drink, the espresso “marks” the milk, giving that signature layered look.

Can I use regular brewed coffee instead of espresso?

Yes, I sometimes use strong brewed coffee if I don’t have an espresso machine. It still tastes great, though slightly less intense.

Is a caramel macchiato very sweet?

It can be, but I adjust the vanilla syrup and caramel drizzle to control the sweetness. I like it balanced, not overly sugary.

What milk froths best?

Whole milk froths beautifully, but I’ve also had great results with oat and almond milk. The creamier the milk, the better the foam.

Can I make it caffeine-free?

Yes, I use decaf espresso or coffee when I want the flavor without the caffeine buzz.

Conclusion

Making a caramel macchiato at home is a simple and satisfying way I enjoy one of my favorite café drinks without the hassle. With creamy milk, bold espresso, sweet vanilla, and rich caramel, every sip feels like a small luxury. Whether I serve it hot or iced, it’s a go-to recipe that always hits the spot.

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