According to a poll, 50% of the drinks sold by Starbucks are cold. That’s an impressive figure. On top of the list, you’ll find several classics like the seasonal Pumpkin Spice Latte and the ever-popular Iced Caramel Macchiato, the latter which we’ll be making today.
We have quite a challenge ahead because the iced caramel macchiato is one of Starbucks’ most complex drinks; we guess they don’t like us making our own at home. The caramel sauce and the vanilla syrup are the two critical ingredients that give this drink its personality. You can buy the ingredients for the most picture-perfect rendition of the drink, but why spend more than you need? Not on my watch.
We will make our own faux-vanilla syrup by combining an espresso shot with vanilla extract (please, buy the genuine stuff) and sugar. This mixture will form the dark ring that’ll sits on the bottom of our drink.
You definitely must get some store-bought caramel sauce because making your own is a pain, but it’s money well spent — once you buy a bottle of caramel sauce, you drizzle it over everything; I promise. What we’re doing with the caramel sauce is exciting, we’re mixing it with some more espresso to create the famous layered macchiato drink. ‘Macchiato’ actually means ‘stained’ in Italian, so it’s referrers to a layered drink.
Then there’s the milk. Please use any milk you want, almond or soy milk, skimmed milk, or whole; it doesn’t matter, the dairy is just a flavor carrier. I’m using whole milk in this one but use your favorite.
The result will be a robust and flavorful caramel and vanilla-scented iced coffee, and don’t forget to combine the layers with a reusable straw or a spoon before enjoying it to experience the drink’s magic.
Making this recipe feels like cooking; there are many elements involved. It will make you thankful you’re not a Starbucks barista making dozens of these every day, (Just kidding, that’s my dream job!) Let’s get started!
In a small glass, add 1 ounce of espresso, vanilla extract, and sugar. Stir until combined. Reserve.
In another glass, combine the remaining 1 ounce of espresso with the caramel sauce and stir until combined. Reserve.
In a bowl, use a hand blender to whip the milk until frothy.
Spoon the espresso-vanilla mixture into the bottom of your glass and fill the glass with ice.
Pour your milk gently without disturbing the espresso mixture.
Top your milk with the espresso-caramel mixture with a spoon to create a layered effect and serve.