How to Make a Caramel Macchiato at Home (Starbucks Style)
Ever crave that sweet, creamy caramel macchiato but hate the line at Starbucks?
One thing I genuinely enjoy about Starbucks is their Caramel Macchiato. I mean, it isn’t your traditional espresso macchiato, sure—it’s more like a dessert in a cup.
But man, that mix of vanilla, espresso, and caramel hits the spot. The problem? I don’t always love standing around waiting to get served, especially when I know I could probably whip up something as good or maybe even better at home.
That’s exactly why I started tinkering with recipes and dialing in my own version.
In this guide, I’ll show you how to make a caramel macchiato that tastes like the real deal. You’ll learn how to make it hot or iced, the exact ingredients to use, and even some customizations if you want to get creative. So let’s start brewing!
What Is a Caramel Macchiato?
Traditionally, a macchiato is a shot of espresso “stained” or “marked” with a tiny bit of milk foam. It’s bold, intense, and definitely not sweet.
But Starbucks flipped the script. Their caramel macchiato is layered, sweet, and feels more like a dessert.
You start with vanilla syrup on the bottom, then milk, then espresso gently poured on top (so you get that cool layered effect). At the end, a generous drizzle of buttery caramel sauce. So technically, it’s not a macchiato in the classic Italian sense.
Now, what’s the difference between this and a latte?
A latte mixes espresso and milk all together, smooth and uniform. The caramel macchiato keeps the layers separate. For this reason, you sip through sweet milk first, then hit that espresso layer.
How to Make a Hot Caramel Macchiato (Step-by-Step)
Equipment
- Espresso machine, Nespresso, Moka pot, or AeroPress: anything that gets you a solid espresso base.
- Milk frother or steam wand — you've got to get that creamy microfoam texture right.
- Glass or mug — I go with a 12–16 oz one. I suggest a clear glass because it looks cool with the layers.
- Spoon — For drizzling and layering your masterpiece.
Ingredients
- Espresso – Freshly brewed works best. A double shot (around 2 oz) gives it that authentic kick. You can sub with strong brewed coffee. But espresso is where it shines.
- Vanilla syrup – 1 to 2 tablespoons, depending on your sweet tooth.
- Milk – Dairy or plant-based like oat, almond, or soy. You want around 6 to 8 oz.
- Caramel sauce – Go for a thick, drizzly one. You can use store-bought (Torani or Ghirardelli are solid) or make your own if you’re feelin’ fancy.
- Optional: Whipped cream or flavored toppings if you wanna dress it up.
Instructions
- Brew the Espresso: You want 1–2 shots (roughly 2 oz total). If you're using a machine, let it warm up first. The espresso should be bold and fresh—stale coffee just doesn’t cut it for this.
- Add Vanilla Syrup: Start by pouring 1 to 2 tablespoons of vanilla syrup directly into the bottom of your mug. Often I go with 1.5 tbsp. It hits the sweet spot (pun fully intended).
- Steam and Froth the Milk: Use your steam wand or frother to heat about 6–8 oz of milk. You're aiming for that soft, airy foam. For this, swirl your milk pitcher a little before pouring to mix the textures evenly.
- Pour the Milk: Slowly pour the frothed milk over the vanilla syrup in your cup and don’t mix it. Just let it gently layer. This is what gives that signature macchiato effect.
- Add the Espresso: Now slowly pour your espresso right through the foam, ideally over the back of a spoon to keep the layers distinct. This “marks” the milk and gives you that Starbucks-style look and taste.
- Drizzle the Caramel Sauce: Finish with a generous caramel drizzle over the top. You can do a crosshatch pattern (like they do in the shop) or a simple spiral. I microwave my caramel for about 5–10 seconds first. It drizzles way smoother that way.
Notes
Some Customization Ideas You Can Try
So here are some tweaks that I’ve enjoyed and suggest you give it a shot:
Make It Healthier
If you’re trying to cut down on sugar or calories but still want that cozy caramel-vanilla hit, start with a sugar-free vanilla syrup.
I’ve had good luck with Torani’s Sugar-Free Vanilla and Monin’s Sugar-Free French Vanilla. Both keep the flavor without tasting too artificial.
For milk, I commonly go with unsweetened almond milk when I want something lighter. However, oat milk (like Oatly Barista Edition) gives that extra creamy vibe with fewer sugars than whole milk.
Make It Stronger or Sweeter
Now, if you’re like me and sometimes need that extra kick, double up on the espresso. I usually go for 2 shots (around 2 oz total), but 3 hits different when you’re dragging.
If you want it sweeter, add a little more vanilla syrup or even try a drizzle of salted caramel. That combo of sweet and salty is ridiculously good.
And, if you’re feeling adventurous, a hazelnut drizzle instead of regular caramel adds a nutty twist that pairs well with espresso.
Make It Iced Caramel
This one is my favorite when it’s hot out or I want something refreshing. I keep the same vanilla syrup and milk ratios. However, use cold milk (around 6 oz), fill the glass with ice, and then pour the espresso over the top to get that classic Starbucks-style layering.
For extra smoothness, chill the espresso for a couple minutes before pouring so it doesn’t melt the ice instantly.
Bonus tip: Ghirardelli’s Caramel Sauce pours better cold than some others and gives a nice, glossy drizzle on top. If you want to sip it slowly, use a tall glass with a straw and give it a gentle stir about halfway down so you’re not just drinking milk off the top.
Tips for the Best Homemade Caramel Macchiato
Here’s what I’ve learned (sometimes the hard way) and error trying to replicate that Starbucks magic at home.
1 – Fresh Brewed Coffee
You want rich, smooth espresso as your base. Something with enough bite to cut through the sweetness. I’ve tried a bunch, but Lavazza Super Crema is my favorite.
It’s balanced, velvety, and has that nutty undertone that works so well with vanilla and caramel. If you’re using a Nespresso machine, the Altissio or Scuro pods give a solid body that doesn’t get lost in the milk.
2 – Froth Milk Well
You don’t need a $500 steam wand to get good froth. I use a cheap handheld frother I grabbed on Amazon.
Just make sure the milk’s hot (but not boiling), and tilt your mug while frothing to get a creamy, microfoam texture. Also, oat milk (I suggest Oatly Oat Barista Milk) froths well too if you’re going dairy-free.
3 – Chill Espresso Before Adding to Iced
If you’re doing an iced caramel macchiato and pour hot espresso straight over ice… bad move. Your drink waters down fast, and you lose that beautiful layered look.
I usually brew the espresso and pop it in the fridge or freezer for a few minutes while I prep the milk and syrup.
4 – Caramel Drizzle Tip
Here’s a tiny trick that makes a huge difference: warm the caramel sauce just a little.
You can microwave it for 5–10 seconds or let the bottle sit in warm water. It’ll pour smoother and glide on top instead of clumping.
Last Thoughts
So have you tried it out? Do you have questions or your own tips to share? Drop them in the comments. I’d love to hear how your version turned out (and steal a few ideas too).
