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 

Post from: Kettle and Cup