How To Make An Iced Caramel Macchiato At Home
The iced caramel macchiato is an iconic Starbucks drink. But at $5.25 USD a pop for a grande size (pre-tax), itâs not a financially feasible everyday go-to. Luckily, making it at home is pretty easy!
To start, youâll need to brew 2 shots of espresso. (You can try using the equivalent amount of strongly brewed coffee, but speaking as someone who has tried that method, I wouldnât recommend it for this recipeâit just doesnât taste the same.) There are a few ways to do this, but my favorite method is to use my Nespresso machine, because itâs quick, easy, and I donât have to measure! If you go this route, remember to get the espresso roast, not the blonde espresso roast. While you can make a caramel macchiato with the blonde espresso, it wonât taste like the caramel macchiato you get at Starbucks. The blonde espresso adds in some extra sweetness, which I personally wouldnât recommend (but you do you).
If you donât want your ice to melt, youâll need to cool the espresso off before adding it to your glass. You can let it sit for a while, but I like to put it in the refrigerator for a faster cooldown.Â
While your espresso is cooling, fill up a glass with ice, stopping just before the rim. (You can add as much or as little ice as youâd like, but I suggest stopping about two fingersâ width below the rim.) Next, add two tablespoons of vanilla syrup to your glass. Measure out ž cup milk and add that into your glass as well. Now itâs time to take your espresso from where itâs cooling and pour it in. Finally, drizzle caramel syrup on top. (I find a cross-hatching technique works best.) For an extra caramel-y flavor, drizzle some caramel around the inside of your glass before adding in the milk.
And there you have it! An easy-to-make caramel macchiato copycat. Happy sipping!Â












