Caramel Macchiato Recipe: Hot and Iced
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A caramel macchiato recipe has four parts: vanilla syrup in the bottom of the cup, steamed (or cold) milk on top, a shot or two of espresso poured slowly over the milk, and a crosshatch of caramel sauce to finish. For a 12 oz drink, use 2 shots of espresso, 8 oz of milk, 2 teaspoons of vanilla syrup and about 1 tablespoon of caramel sauce. Below you will find the hot and iced versions, a 10-minute homemade caramel, and the tricks that keep the layers clean.
What Is a Caramel Macchiato?
In Italian, macchiato means “marked” or “stained.” A traditional espresso macchiato is a shot of espresso marked with a spoonful of milk foam. The caramel macchiato flips that idea: it is really a vanilla latte built upside down, where the milk goes in first and the espresso “marks” the milk from above. If you want the full story on the two classic styles, read our guide Macchiato Explained.
The drink became famous in the US after Starbucks added it to its menu in 1996. Today it is one of the most copied café drinks, and it is surprisingly easy to make at home once you understand the build order.
Caramel Macchiato Ingredients
Here is what you need for one 12 oz (350 ml) hot drink:
- Espresso: 2 shots, about 2 oz (60 ml). Strong moka pot coffee or a concentrated AeroPress brew also works.
- Milk: 8 oz (240 ml). Whole milk gives the creamiest foam; oat milk is the best non-dairy option.
- Vanilla syrup: 2 teaspoons (10 ml), store-bought or homemade (equal parts sugar and water simmered with 1 teaspoon vanilla extract per cup of syrup).
- Caramel sauce: 1 tablespoon (15 ml), plus extra for the cup if you like.
For the coffee, pick a bold, chocolatey espresso that can cut through sweet milk. Our 6 Bean Blend is a dark roast built for exactly this kind of drink. New to pulling shots? Start with How to Make the Perfect Espresso at Home.
How to Make a Hot Caramel Macchiato
- Add the vanilla. Pour the vanilla syrup into the bottom of a 12 oz mug.
- Steam the milk. Heat the milk to about 140–150°F (60–65°C) with a steam wand or a handheld frother, aiming for a thick layer of microfoam. Do not boil it.
- Pour the milk. Pour the milk over the syrup, holding back the foam with a spoon, then spoon a thick cap of foam on top. Leave about half an inch of room.
- Pull the espresso. Brew 2 shots into a small pitcher or cup.
- Mark the milk. Pour the espresso slowly through the center of the foam. It will sink through the milk and create a light-to-dark gradient.
- Drizzle the caramel. Zigzag the caramel across the foam in one direction, then the other, for the classic crosshatch. Serve unstirred.
Iced Caramel Macchiato Recipe
The iced version shows off the layers best, so use a clear 16 oz glass.
- Pump 2 teaspoons (10 ml) of vanilla syrup into the glass.
- Add 6 oz (180 ml) of cold milk, then fill the glass with ice almost to the top.
- Pour 2 shots of espresso slowly over the ice. The ice slows the coffee down so it floats on the milk instead of mixing.
- Finish with a caramel crosshatch on top of the ice and a ring of caramel around the inside of the glass if you like.
Let the espresso cool for 30 seconds before pouring if you want sharper layers. For more cold drinks with the same base technique, see How to Make an Iced Latte at Home.
Homemade Caramel Sauce in 10 Minutes
Store-bought caramel works, but homemade sauce tastes deeper and drizzles beautifully. This makes about 1 cup (240 ml).
- Put 1 cup (200 g) of granulated sugar and 1/4 cup (60 ml) of water in a heavy saucepan over medium heat. Swirl the pan, but do not stir.
- Cook until the syrup turns a deep amber, about 6–8 minutes. Watch it closely: it goes from golden to burnt quickly.
- Take the pan off the heat and carefully whisk in 1/2 cup (120 ml) of warm heavy cream. It will bubble up hard, so stand back.
- Whisk in 2 tablespoons (28 g) of butter and a pinch of salt.
- Cool and pour into a squeeze bottle or jar. Refrigerate for up to 2 weeks and warm briefly before using.
Hot sugar causes serious burns, so keep kids away from the stove and never taste the caramel from the pan.
Ratios at a Glance
| Size | Espresso | Milk | Vanilla syrup | Caramel |
|---|---|---|---|---|
| 8 oz (240 ml) hot | 1 shot (1 oz / 30 ml) | 6 oz (180 ml) | 1 tsp (5 ml) | 2 tsp (10 ml) |
| 12 oz (350 ml) hot | 2 shots (2 oz / 60 ml) | 8 oz (240 ml) | 2 tsp (10 ml) | 1 tbsp (15 ml) |
| 16 oz (475 ml) iced | 2 shots (2 oz / 60 ml) | 6 oz (180 ml) + ice | 2 tsp (10 ml) | 1 tbsp (15 ml) |
| 20 oz (600 ml) iced | 3 shots (3 oz / 90 ml) | 8 oz (240 ml) + ice | 1 tbsp (15 ml) | 1.5 tbsp (22 ml) |
Variations and Tips
- Salted caramel macchiato: Add an extra pinch of flaky salt to the caramel or sprinkle a few flakes on top.
- Upside-down: Pour espresso first and milk second for a drink that tastes like a caramel vanilla latte.
- Less sweet: Skip the vanilla syrup and let the caramel do the work.
- No espresso machine: Brew 4 oz (120 ml) of strong coffee with a 1:8 coffee-to-water ratio and use it in place of the shots.
- Extra caramel flavor: Brew your shots with a caramel flavored coffee for a sweet aroma without extra sugar.
- Stir or sip? Sip it layered for the full arc from sweet milk to bold espresso, or stir for an even flavor from start to finish.
Caramel Macchiato FAQ
What is the difference between a caramel macchiato and a caramel latte?
A caramel latte is espresso first, then milk mixed with caramel syrup, so it tastes the same from top to bottom. A caramel macchiato is vanilla and milk first with espresso poured on top and caramel drizzled over the foam, so it is layered and changes as you drink it.
How much caffeine is in a homemade caramel macchiato?
It depends on your shots. A single espresso shot usually contains roughly 60–75 mg of caffeine, so a two-shot drink lands somewhere around 120–150 mg. The FDA cites up to 400 mg a day as an amount not generally linked to negative effects for most healthy adults.
Can I make a caramel macchiato without an espresso machine?
Yes. A moka pot, AeroPress or very strong drip coffee makes a good substitute. Use about twice the coffee you would normally brew per ounce of water so the flavor does not disappear under the milk.
Should you stir a caramel macchiato?
Traditionally you do not, because the layers are the point. That said, there is no wrong way: stirring gives a smoother, more uniform drink.
Bring the Café Home
A great caramel macchiato starts with espresso that tastes bold enough to stand up to caramel and vanilla. At Feel Espresso, every coffee order is roasted 1–5 days before delivery, so your shots taste fresh. Try the 6 Bean Blend for classic dark espresso, or brew with our Caramel flavored coffee and explore the rest of our flavored coffees for more sweet ideas.