The Perfect Caramel Macchiato

Iced, or hot? With this recipe, it doesn’t matter! I prefer mine iced, my husband prefers his hot with an extra shot. Whichever way you prefer to enjoy your coffee, making it with this recipe is going to serve you well. Cheers to happy mornings and good, strong coffee 🙂

You Will Need:

• Moka Pot, Nespresso Machine, or some other way to make really strong coffee (you want an espresso blend+brew rather than regular coffee)
• Large Coffee Cup/Mug or Tall Glass with Ice
• Jigger or Food Scale (to measure fluid ounces)
• Spoon
• *Metal Straw
• *Tiny Ice Maker

*For Iced Version (totally optional, but my favorite fun touches)

Ingredients:

• Espresso – 3oz for regular, 5-6oz for extra shot
• Vanilla Simple Syrup – 1.5oz for regular, 2.5oz with extra shot
• Milk – 6oz for regular, 3oz for extra strong/extra shot
• Caramel – as much as your heart desires
• *Ice

Directions:

For Hot Macchiatos: Brew your espresso whichever way you can (we have the Moka Pot which brews a full 8.5 fluid ounces, making it perfect for me to have a regular iced macchiato and my husband to have a hot one with an extra shot). Add caramel to your coffee mug BEFORE you pour the espresso in! Once your espresso is ready, measure out your simple syrup and your milk. I like to combine the espresso, milk, and simple syrup in the same cup and stir it together. Perks of enjoying this hot: you can pour your espresso straight into your caramel lined coffee mug, combine your milk + simple syrup, and then drizzle as much caramel as you’d like over the top. Ta-da! You have a perfect hot caramel macchiato.

For Iced Macchiatos: If using the Moka Pot or anything else that brews extremely hot espresso, I recommend letting it cool down in the freezer for a few minutes just so your drink is a perfectly chilled temp and your ice doesn’t immediately melt. Once your espresso is ready, measure out your simple syrup and your milk. I like to combine the espresso, milk, and simple syrup in one cup and stir it together. Grab your tall glass and line it with caramel, then fill it (for me, to the top) with ice. Pour your espresso mixture over the ice, then drizzle the top with has much caramel as you’d like. Add in your (metal) straw and give it a little stir before taking your first yummy sip!

Here’s the link to my vanilla simple syrup recipe. It’s the easiest thing ever to make, but you can use store bought if you’d like. The caramel I use is a recipe from my favorite dessert cookbook, but again you can use store bought if you’d like. We use organic whole milk but you can use whatever type of milk you prefer! My husband got me this nugget ice machine for my birthday, which is totally a splurge, but it makes my favorite type of ice! You can also get this shape of ice with one of these silicone ice trays, or use any regular ice (it will still be delicious!). And finally here are the metal straws I use as well. HAPPY COFFEE SIPPING! 🙂