Description
Learn how to make a classic Iced Caramel Macchiato with layers of vanilla syrup, cold milk, espresso, and a generous drizzle of caramel sauce. This refreshing coffee drink is perfect for a sweet pick-me-up on warm days, offering a creamy texture and a richly sweet finish.
Ingredients
Scale
Ingredients
- 2 teaspoons (10 ml) vanilla syrup, made with natural ingredients
- 6 ounces (180 ml) cold milk (whole milk recommended; almond or oat milk can be used)
- 1 ounce (30 ml) freshly brewed medium roast espresso
- Ice, plenty to fill the cup
- Caramel sauce, for drizzling on top (good quality, made with real sugar)
- Optional: Whipped cream, dairy-based, for topping
Instructions
- Prepare the base: Pour 2 teaspoons (10 ml) of vanilla syrup into the bottom of a 12 oz (360 ml) cup. This will create a sweet foundation for your drink. Adjust sweetness by increasing syrup quantity if using a larger cup.
- Add the milk: Fill the cup about halfway with cold milk (approximately 6 ounces or 180 ml). This balances the strong coffee flavor with creaminess.
- Add ice: Fill the cup almost to the top with ice, leaving room for the espresso to maintain the layers.
- Pour the espresso: Slowly pour 1 ounce (30 ml) of freshly brewed espresso over the ice and milk to create a distinct layered effect. For larger servings, increase espresso quantity accordingly.
- Finish with caramel: Generously drizzle caramel sauce on top of your drink for added sweetness and a rich look. Optionally, top with whipped cream if desired.
Notes
- Adjust the vanilla syrup and espresso quantities based on cup size: 3 teaspoons syrup and 2 ounces espresso for 16 oz, 4 teaspoons syrup and 3 ounces espresso for 20 oz cups.
- Use cold whole milk for the best creamy texture; non-dairy alternatives work but may alter flavor.
- Pour the espresso slowly over the ice to create distinct layers for a visually appealing drink.
- Add whipped cream for an extra indulgent touch.
- Use quality caramel sauce made with real sugar for authentic flavor.
