Caramel Macchiato

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!

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!

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.

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.