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Nutrition Facts
Serving Size 1 oz 75g Recipe makes 16 oz)
Calories 92
Calories from Fat 5		(5%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 22mg		0%
Potassium 35mg		1%
Total Carbohydrate 22.0g		7%
	Dietary Fiber 0.0g	0%
	Sugars 18.8g
Protein 0.6g		1%
how is this calculated?

Caramel Macchiato

Recipe #59458 | 10 min | 5 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: JustaQT
Apr 14, 2003

If you've got an espresso/cappuccino machine you're well on your way to recreating a top-choice Starbucks coffee drink. For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. Just note that to make this recipe work best you'll only need 3 tablespoons of a richer caramel sauce (like the stuff Starbucks uses), but more like 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up a your own clone from scratch. By the way, if you want to make this clone super accurate, pick up bottles of the authentic vanilla syrup and caramel sauce sold in Starbucks stores.

16 oz (change servings and units)

Ingredients

vanilla syrup

2 cups water
1 1/2 cups granulated sugar
3/4 teaspoon vanilla extract

coffee

1/2 cup fresh espresso
8 ounces milk, steamed with foam
3-4 tablespoons caramel sauce

Directions

1
You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
2
Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
3
Remove from heat and cool.
4
Store in a covered container.
5
To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
6
Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
7
Add 3 to 4 tablespoons caramel sauce to the drink.
8
Stir before drinking.

Questions about this recipe?

Featured Reviews for This Recipe

From: frozen_rain

On Jan 3, 2009

Delicious! I made this for my mom to "warm her up". We had the vanilla syrup from Starbucks and I used Smucker's Caramel syrup for the caramel part. I followed the former barista's method. Perfect!

0 people found this review helpful

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From: Carolight

On Feb 10, 2008

this is sooooooooo great!! the vanilla syrup is just perfect! thanks so much, now i can have my favorite coffe every day right at home!

0 people found this review helpful

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From: Jenaiyah

On Dec 7, 2004

As a former Starbucks barista, I have one suggestion to add for a truly authentic "copycat" Caramel Macchiato. The shots of espresso need to be added after the steamed milk. The actual recipe for the Grande CM is 4 pumps vanilla syrup, add steamed milk with a bit of foam on the top, add double shot of espresso, and then make a criss-cross pattern on top of the foam with the caramel. Hope this helps.

12 people found this review helpful

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From: Annie H

On Nov 15, 2004

Here's a note from a former barrista: in a 16 ounce cup, put 2 ounces of vanilla syrup (I like DaVinci) and 2 shot glasses of fresh-made espresso (25 second pull, if you can. the espresso should be a rich caramel color) Steam you milk and work up a froth. If you have a steamer on your espresso machine, hold it in the milk so that when it's on it incorporates air very gradually until your milk is double its original volume. It's very important to incorporate SMALL amounts of air SMOOTHLY so you end up with super silky foam. Put the steamer all the way in the milk so that it "rolls", or so that it's aimed toward the bottom of your steaming jug. Heat until it's 170 degrees. Let it sit for about a minute so the foam seperates. Use a large spoon to strain milk into your cup leaving about 1"-1.5" inches of space at the top. Fill in the rest of the space with foam. Use a spoon or a container with a small opening to gently put caramel on the top of the foam. Thin lines are important or it'll all sink to the bottom before you have a chance to serve it.

10 people found this review helpful

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