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caramel macchiato

How to Make a Hot Caramel Macchiato (Step-by-Step)

After testing this more times than I care to admit (and yes, making a few syrupy disasters along the way), I finally nailed the hot caramel macchiato that actually tastes like Starbucks… if not better.
The secret’s all in the layering and the balance: too much syrup and it’s a sugar bomb, too little and you don't get that vanilla vibe. So, let’s break it down what you should do:
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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

And that’s it! Your hot caramel macchiato is ready. Serve it up as-is or with a dollop of whipped cream if you’re feelin’ a little extra.