Iced caramel macchiato recipe: vanilla milk and espresso
Jack Donnell
At a glance
Make an iced caramel macchiato with vanilla milk, espresso, ice, and caramel. Includes the layering order and how it differs from an espresso macchiato.
An iced caramel macchiato in the familiar US cafe style layers espresso over vanilla-flavored milk and ice, then finishes with caramel. This is a large milk drink, distinct from the traditional small espresso macchiato. Naming that distinction helps explain why cafe menus can look confusing.
The layers are a presentation choice. Stir before drinking if you want the same coffee and sweetness in every sip rather than a changing balance as the drink mixes.
Iced caramel macchiato recipe
Yield: 1 drink · Prep: about 3 minutes · Cook/brew: about 2 minutes · Total: about 5 minutes
Use these quantities as home starting points and adjust to taste. Times are estimates; allow extra time for an espresso machine to warm up. US volume measures are approximate metric conversions.
Equipment
Espresso maker, small heat-resistant cup, spoon, and a 16 fl oz glass.
Ingredients
- 1 double espresso, about 2 fl oz (60 ml)
- 3/4 cup (180 ml) cold milk
- 2 teaspoons (10 ml) vanilla coffee syrup
- 1 cup ice cubes (about 140 g)
- 2 teaspoons (10 ml) pourable caramel sauce
Instructions
- Prepare the coffee. Brew the espresso into a separate heat-resistant cup. Let it stop steaming while you assemble the glass.
- Flavor the milk. Stir the vanilla syrup and cold milk together in the serving glass.
- Add ice and espresso. Add the ice, leaving space at the top. Pour the espresso slowly over the ice for a layered appearance.
- Finish with caramel. Drizzle the measured caramel over the top. Serve with a spoon or straw and stir if you prefer an evenly mixed drink.
Tips and adjustments
Caramel sinks?
A thick sauce naturally settles more than a thin syrup. That does not prevent you from stirring it through; a garnish does not need to remain perfectly suspended.
Too sweet?
Reduce the vanilla syrup or caramel in the next cup. Keep one unchanged while adjusting the other to identify which flavor you prefer.
Want a stronger layer?
Use a little less milk with the same espresso. Adding more caramel will not make the coffee taste stronger.
Common questions
Is this a traditional macchiato?
No. An espresso macchiato is espresso marked with a small amount of milk or foam. This recipe describes the larger iced caramel-and-vanilla cafe format.
Can I mix it instead of layering?
Yes. Stir the espresso into the vanilla milk and drizzle caramel over the ice afterward. The ingredients remain the same, but the presentation and first sip change.
More coffee recipes
- Caramel latte recipe
- Iced latte recipe with espresso and cold milk
- Brown sugar oatmilk shaken espresso recipe
Browse all coffee recipes or return to our recipe collection.
Further reading: Macchiato formats. The measured preparation above is a Chroma home starting version.
Illustrative stock photo: Pexels, used under the Pexels license.