A Caramel Macchiato is a popular espresso-based drink loved for its layers of creamy vanilla-sweetened milk, rich espresso, and a decadent caramel drizzle on top. The term "macchiato" means "marked" or "stained" in Italian, referring to the espresso marking the milk.

Yields: 1 serving

Prep time: 2-3 minutes

Brew & Steam time: 3-5 minutes

Ingredients:

Vanilla Syrup: 1-2 tablespoons (0.5 - 1 oz / 15-30 ml) – adjust to your sweetness preference. You can use store-bought or homemade.

Milk: 6-8 oz (180-240 ml) of your preferred milk. Whole milk or 2% milk steams well and creates good foam. Oat milk is a popular non-dairy alternative.

Espresso: 1-2 shots (1-2 oz / 30-60 ml) of freshly brewed espresso.

Caramel Sauce: 1-2 tablespoons for drizzling. Choose a good quality, thick caramel sauce that will hold its shape on top of the foam.

Equipment:

Espresso machine (or a method to make strong concentrated coffee like a Moka pot or AeroPress)

Milk steaming pitcher

Steam wand (from espresso machine) or a separate milk frother

Latte mug or heatproof glass (clear glass is great for showing off the layers)

Measuring spoons

Instructions:

Prepare Vanilla Base: Pour the vanilla syrup into the bottom of your serving mug or glass.

Steam and Froth Milk: Pour cold milk into your steaming pitcher. Using a Steam Wand: Purge the steam wand. Insert the tip just below the surface of the milk and turn on the steam. Aerate the milk by keeping the tip near the surface, creating foam. You're aiming for a good amount of foam, more than for a latte, but still with well-textured steamed milk underneath. Once the milk has increased in volume and you have a decent layer of foam, submerge the wand deeper into the milk to heat it through, creating a swirling vortex. Heat until the pitcher is hot to the touch (around 140-160°F or 60-70°C). Using a Milk Frother: Follow the manufacturer's instructions, aiming for hot milk with a substantial layer of foam on top. After steaming/frothing, tap the pitcher on the counter a few times to knock out any large air bubbles and swirl the milk to create a glossy texture.

Add Milk to Mug: Gently pour the steamed milk over the vanilla syrup in your mug, holding back the thickest foam with a spoon initially. Then, spoon a generous layer of the remaining foam on top of the steamed milk. You want distinct layers of vanilla syrup, steamed milk, and then foam.

Brew Espresso: Prepare 1-2 shots of fresh espresso.

"Mark" the Milk (Add Espresso): This is the crucial "macchiato" step. Slowly and carefully pour the hot espresso shots directly into the center of the milk foam. You can pour it over the back of a spoon to help it float and create that distinct "mark" on top of the foam, allowing some to trickle down through the milk.

Drizzle with Caramel: Generously drizzle the caramel sauce over the top of the foam in a crosshatch or circular pattern.

Serve Immediately: Enjoy your homemade Caramel Macchiato while the layers are distinct and the espresso is warm.

Tips for the Best Caramel Macchiato:

Quality Ingredients: Good espresso, quality vanilla syrup, and a rich caramel sauce will make a big difference.

Milk Frothing: Aim for a velvety microfoam that also has some body to support the espresso and caramel.

Slow Pour for Espresso: Pouring the espresso slowly and centrally helps maintain the layers and the "mark."

Caramel Drizzle Technique: For the classic look, drizzle in a grid pattern (lines back and forth, then lines perpendicular to those) and then often a circle or two around the edge.

Adjust Sweetness: Feel free to adjust the amount of vanilla syrup and caramel drizzle to your personal preference.

Clear Glass: Using a clear glass is a great way to see and appreciate the beautiful layers of your macchiato.

Enjoy crafting this coffee shop favorite in your own kitchen!