Iced Caramel Macchiato Recipe
Equipment
- Tall glass (16 oz)
- Espresso machine, Keurig, or Ninja coffee bar
- Milk frother or handheld whisk
- Spoon or straw for layering
- Measuring spoons
Ingredients
- 1 cup milk whole, almond, or oat
- 1 shot espresso or 1 tbsp instant espresso powder dissolved in 2 tbsp hot water
- 1 tbsp vanilla syrup regular or sugar-free
- 1 tbsp caramel sauce plus extra for drizzling
- 1 cup ice cubes
- Optional: cold foam whipped cream, or salted caramel drizzle
Substitutions: Use instant coffee or strong Keurig brew if you don’t have espresso. Swap vanilla syrup for homemade (mix 1 tsp vanilla extract + 1 tbsp simple syrup).
Instructions
- Prepare your coffee. Brew one shot of espresso or dissolve 1 tablespoon of instant espresso in hot water. Let it cool for 1–2 minutes.
- Fill your glass. Add ice cubes to a tall glass, filling about ¾ full. Drizzle caramel sauce along the inside of the glass for that signature swirl.
- Add milk & vanilla. Pour in cold milk and stir in vanilla syrup. For extra creaminess, froth your milk slightly before pouring.
- Pour the espresso. Gently pour the espresso over the back of a spoon so it layers beautifully on top of the milk — that’s your “macchiato” effect!
- Finish with caramel. Drizzle more caramel sauce on top. Add a spoonful of cold foam or whipped cream if you’d like an indulgent touch. Pro Tip: For a salted caramel macchiato, sprinkle a pinch of sea salt on top or use salted caramel syrup.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 6gFat: 5g
Tried this recipe?Let us know how it was!