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How To Make Starbucks Caramel Macchiato At Home
The Starbucks Version
The Caramel Macchiato at Starbucks is basically a vanilla latte with extra foam, shots on top, and caramel drizzle. This is very different from macchiatos made at other cafés. A macchiato is an espresso shot "marked" with milk or foam.
This recipe is for anyone without an espresso machine. This popular drink from Starbucks is easy to make at home and you can save some money too!
How do you make a caramel macchiato without an espresso machine?
For a 12 oz hot caramel macchiato, you will need:
- A Moka Pot, a stove-top espresso maker or a coffee maker
- A saucepan
- Whisk or electric frother
- Espresso, or quadruple strength brewed coffee
- 2% Milk
- Vanilla Syrup, not vanilla extract
- Caramel Sauce
Starbucks uses vanilla syrup and not caramel syrup on their caramel macchiato. You can find these syrups in your local grocery stores. Do not use vanilla extract.
- Brew your espresso in the Moka Pot. Place the finely ground coffee on the filter. Fill the bottom chamber with water. Start brewing your espresso. If you don't have a Moka Pot, use a coffee maker but make sure that it is brewed at 4x the strength. This is not recommended as the brewed coffee is not as good as espresso.
- While the espresso is brewing, pour 1 1/2 cups of 2% milk in a sauce pan on medium heat. Whisk the milk or use an electric milk frother to make foam.
- For a 12 oz caramel macchiato, put 1-1.5 oz of vanilla syrup in a mug.
- Pour milk in the mug but leave space for foam and your espresso shots. Separate the foam while you're pouring milk.
- Place foam on top.
- Pour your shot(s) of espresso over the foam.
- Drizzle top with caramel sauce.
- Make sure that your milk has a creamy texture!
- Make foam by using the electric milk frother.
- For an "upside-down" caramel macchiato, pour the shots and the caramel sauce in the mug first.