Iced Caramel Macchiato

Iced Caramel Macchiato - Plattershare - Recipes, food stories and food lovers
Perhaps a beverage that sells like hot lattes the world over belongs to cafe chain giant - Starbucks. Macchiato literally translates to marked or stained milk, this delicious glass of yummy goodness may be prepared simply by frothing milk, generally producing generous foam, pouring it into a glass and adding espresso. The frothing is generally extensive, yielding significant light, "dry" foam, with a layer of liquid milk underneath, rather than the "wet" microfoam used in latte art. Alternatively, it may be prepared as a layered drink, with the espresso gently poured (most gently out of a small espresso brew pitcher, over the back of a spoon) so that it forms a layer between the denser liquid milk below and the lighter foam above. In this case a glass is essential for the layers to be visible.
4.50 from 6 votes
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Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Served As: Beverages, Desserts
Recipe Cuisine Type: Italian
Recipe Taste: Sweet
Servings 2


  • Syrup for the vanilla
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1/4 cup Sugar
  • Caramel or sauce for the sauce
  • 1/2 cup Water
  • 1 tsp Vanilla Extract
  • 1/4 cup Sugar
  • 1 tsp Butter
  • 1 tsp Salt or as per taste
  • Heavy Cream double cream or full fat cream - 1 tablespoon
  • Coffee for the strong black
  • 1/2 cup Water
  • 1 tsp Instant Coffee powder
  • Other Ingredients: other ingredients
  • 1 cup Milk


  • For the vanilla syrup
  • Start by heating the water and sugar in a pot and bring to a boil over medium heat, continue to cook down the water to a rapid simmer, until the liquid is slightly thick but runnier than honey. This will take 5 to 6 mins approximately.
  • Remove from heat, stir in the vanilla and allow to cool to room temperature. Transfer to a bottle or glass jar, cover and refrigerate till further use.
  • For the caramel sauce
  • Mix the sugar, butter and salt in a saucepan over medium low heat, cook for 2 to 3 minutes, stirring in between.
  • Once the sugar changes colour to a deep brown, add in the cream and mix. (be careful as the mixture will vigorously splutter at this stage. Turn off the heat and all to cool to room temperature.
  • Transfer to a disposable paper cup or a glass with a pouring lip. Cover with cling wrap and refrigerate until further use.
  • For the strong black coffee:
  • Boil the water in a pan, switch off the flame and add in the coffee powder, mix well. Transfer to a disposable paper cup or a glass with a pouring lip. Cover with cling wrap and refrigerate until further use.
  • For the milk froth:
  • Boil the milk and let it simmer for 2 to 3 mins, now using an electric whisk, beat the milk till foam starts forming on top. Collect the foam in a bowl and keep aside.
  • To Assemble the Latte
  • Start by bringing out all the refrigerated syrups to room temperature. Take two tall glasses and start by poring in half of the vanilla syrup in each glass.
  • Next pour in the steaming hot milk, again dividing it between the two glasses. Now pour in the black coffee again diving it between the two glasses.
  • Now spoon the foam that had been set aside very gently over the mixture. Lastly gently drizzle the prepared caramel sauce over the milk foam.
  • Viola!, your steamy and sinful Caramel Macchiato is ready to serve. Enjoy!

Recipe Notes

Refrigeration of the pre prepared syrups is not at all necessary, I made them a day ahead, hence refrigerated them.
The vanilla syrup stays good for upto a month and the caramel syrup for upto a week when refrigerated.
The caramel syrup can easily over cook and turn to hard candy, do not boil the sugar for more than 3 mins and if you do, simply microwave to loosen to pourable consistency.
Traditionally this latte is served piping hot, however there is no rule which states so, have it cold if you like, I made it cold and whisked my milk over a bowl of ice.
Vanilla and Caramel syrups are easily available in stores, so you can purchase them off the shelf too. However since I needed only a small quantity I made them myself.
Traditionally a strongly brewed espresso is used in place of instant coffee, I’m not a coffee connoisseur and hence can absolutely not tell the difference. 
I used malai or milk fat that I scoop off full fat milk to add into the caramel sauce. You can use store bought cream or dairy free cream as well, I have used both in the past and have had good results with all three alternatives.
From all of Starbucks’ offerings this one is my personal favourite, I love it! and can totally relate to its cult status.

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4.50 from 6 votes

Parinaaz Marolia
Parinaaz Marolia

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