Caramel Macchiato Recipe
A Starbucks-style caramel macchiato is a milk-forward drink flavored with vanilla and finished with caramel. The espresso is poured over the milk. It is different from a traditional espresso macchiato, which is a small espresso marked with a little milk or foam.
Ingredients for one drink
- One or two espresso shots, about 25–45g beverage yield in total.
- 180–240ml milk.
- 10–15ml vanilla syrup.
- About 1–2 teaspoons caramel sauce for drizzling.
These are adjustable home proportions, not a statement of Starbucks’ commercial recipe. The Starbucks at Home recipe confirms the vanilla-milk-espresso-caramel structure. Choose a cup of roughly 300–350ml, with room for foam.
Hot method
- Put vanilla syrup in the cup.
- Steam the milk with a modest layer of smooth foam and pour it over the syrup.
- Brew the espresso into a separate small cup.
- Pour the espresso slowly through the center of the milk foam.
- Finish with a light caramel drizzle and serve.
The milk-first order helps create the layered presentation. You can stir before drinking for a more even flavor. A visible dot or layer is not a measure of espresso quality, and it is fine if the coffee blends into the milk.
Iced method
Add vanilla syrup and 150–180ml cold milk to a large glass and stir. Add ice, pour the espresso over it, then drizzle caramel. Use a larger glass than for the hot recipe and leave room before adding the espresso. No steaming is needed.
A thick caramel sauce may cling to ice or sink rather than dissolve. That is normal for a drizzle. If you want evenly distributed caramel flavor, mix a small amount into the warm espresso first, recognizing that this changes the layered recipe.
Making it less sweet
Reduce vanilla syrup first, then use a lighter caramel finish. Unsweetened milk alternatives make the sweetness easier to control. Adding more milk dilutes the coffee as well as the sugar, so it is usually better to reduce sweeteners directly.
If the coffee tastes weak, move from one shot to a balanced double or reduce milk. Avoid brewing an excessively long shot simply to get more coffee volume. Our espresso dosing guide explains how dose and yield differ.
Texture and alternatives
Fine foam pours more smoothly than stiff froth. Follow our steaming guide and clean the wand immediately after use. If you have no steam wand, gently heated milk and a separate frother make a workable variation.
For a stronger, smaller milk drink without syrups, try a cortado. For chocolate instead of caramel, use the peppermint mocha recipe.
