Caramel Macchiato Recipe..Better Than…
August 19, 2008 by Marye Audet
Filed under Coffee, Recipes
I admit that when Marc and I have our coffee date at our STILL IN BUSINESS local Starbucks we almost always order the same thing….
Caramel Macchiato Venti Extra Whipped. It is like a signature perfume for me.
Anyway, when we had the tearoom/coffee bar I made them too. Only mine are better, no surprise, right?
You don’t need espresso or even a steamer to make this…although it is nice to have… Just make your coffee good and strong. You will need a blender and microwave.
- 2 tablespoons Monin Vanilla Syrup
- 1/2 cup brewed espresso
- 8 ounces milk or half and half cream (I prefer the cream) heated in the microwave until bubbles form at the edge.
- Whipped, lightly sweetened heavy cream
- 1/4 cup caramel syrup
Add vanilla syrup to 16oz coffee mug. Pour in the coffee.
Put hot milk in blender and carefully blend until very frothy. Make sure cover is on tight! Start the blending on low and move up to high. There will be a good inch of foam on the top if it is hot and done correctly. Be careful though..the steam can cause pressure to build in the blender and the top to pop off.
Carefully pour the steamed milk over the coffee. Drizzle with half the caramel syrup. Pile on the whipped cream. Drizzle with the remaining caramel syrup.
If you want something that is …Really. Extremely. Good. Then add some chocolate syrup. A tablespoon in the bottom of the cup with the vanilla and then some drizzled over the caramel. Yummy.
Image: Morguefile
Marye, I love ya. But I gotta say sumthin. My FAVORITE drink is a Caramel Macchiato, and when I was a barista I spent so much time explaining the difference between a macchiato and a latte…so let me type this and then I can relax
Macchiato means “marked”. A caramel macchiato traditionally has no whipped cream, but foam. The order would be…vanilla syrup, steamed milk, frothed milk, THEN espresso (hence, marking the foam with the espresso). The caramel is drizzled on top. In this way, you really taste the espresso. If you don’t like frou-frou you can order just an espresso macchiato, which would be just foam and espresso, with the espresso poured on top.
A latte on the other hand, has the espresso on the bottom, with the steamed milk on top. And often is topped with whipped cream. This way you taste more of the sweet syrups and the milk, and less espresso.
So basically the distinction is where you put the espresso, but taste-wise it’s a HUGE difference. And now I’m craving a macchiato something FIERCE!!!!
Oh Tiffany..whatever. LOL! Sorry for the layer mix up..I always have whipped cream on my macchiatos AND my lattes so they taste somewhat the same.
But thanks for the correction.
I know, I know, I’m a macchiato snob. *hanging head in shame*
LOL! You are so funny.
Oh I am so glad you posted this…I can’t wait to give it a whirl!
Yum!
I tend to get macchiatto’s iced because they are so pretty in a clear cup. When I want a cold coffee (mall shopping during the summer) this is my preferred drink. the frappicino’s feel too much like milkshakes. But the truth is I like how pretty they look.
yep, I know I sound shallow…pretty drinks and mall shopping. LOL