Iced Caramel Macchiato
40 minutes
734 reads
About Iced Caramel Macchiato
Perhaps no beverage captures the global café culture quite like the Iced Caramel Macchiato, a favorite made famous by coffeehouse giants such as Starbucks. The term "macchiato" means "marked" or "stained" milk in Italian, and this delightful drink lives up to its name with its signature layers and irresistible flavors.
This beautifully crafted beverage begins with frothy milk, often prepared to create a generous, airy foam that sits atop a base of liquid milk. Espresso is carefully poured—sometimes over the back of a spoon—to create a striking separation between the robust coffee and the creamy milk, with golden caramel syrup drizzled for a sweet finish. Served in a clear glass, the distinct layers make this macchiato as visually appealing as it is delicious, transforming a simple drink into a dessert-like treat perfect for any occasion.
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Recipe Time & More
Prep30 minutes
Cook10 minutes
Total40 minutes
Ingredients
For Vanilla Syrup
- 1/2 cup Water
- 1 tsp Vanilla Extract
- 1/4 cup Sugar
For Caramel Sauce
- 1/2 cup Water
- 1 tsp Vanilla Extract
- 1/4 cup Sugar
- 1 tsp Butter
- 1 tsp Salt or as per taste
- 1 tbsp Heavy Cream
Other Ingredients
- 1 cup Milk
Instructions
- 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.
Additional Tips
- For a salted caramel twist, sprinkle a pinch of flaky sea salt over the caramel drizzle just before serving to highlight both the sweet and salty notes.
- To achieve distinct, Instagram-worthy layers, pour the freshly brewed espresso slowly over the back of a spoon onto the milk; this helps the espresso float above the milk rather than mixing in immediately.
- If you prefer a dairy-free version, use unsweetened vanilla almond milk or oat milk—these alternatives froth well and complement the caramel and espresso flavors beautifully.
- Chill your glass in the freezer for 10 minutes before assembling; this helps keep the layers crisp and prevents the ice from melting too quickly, preserving the drink’s visual appeal.
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Recipe Nutrition
Calories: 263kcalCarbohydrates: 56gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 6mgSodium: 1140mgSugar: 56g
Parinaaz Marolia
Articles: 58
8 Comments
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What a flavorful dish! Thanks for sharing.
This looks divine! Can’t wait to make it.
I am going to make this 🙂 It is fantastic!
Beautiful
This is AweSOMEEEE REcipe!!
Looks incredible! Thanks for the details.
Great recipe! I’m eager to try it.
This looks incredible! Thank you.