Iced Caramel Macchiato
A chilled blend of bold espresso, creamy milk, and sweet caramel drizzle—this iced caramel macchiato brings café luxury to your kitchen in just minutes.
Equipment
- Espresso machine or coffee maker
- Tall glass (16 oz or larger)
- Milk frother (optional)
- Spoon or drink stirrer
Ingredients
For the Drink
- 1 cup ice cubes
- ¾ cup cold milk whole, oat, or almond
- 1 –2 shots espresso about 2 oz or strong brewed coffee, cooled
- 1 tablespoon vanilla syrup
For the Topping
- 1 tablespoon caramel sauce plus extra for drizzling
Instructions
Brew Your Espresso
- Make 1–2 shots of espresso and let them cool slightly for 2–3 minutes.
- Tip:
- Use strong brewed coffee if you don’t have an espresso machine.
Fill Your Glass With Ice
- Add ice cubes to a tall glass until ¾ full.
- Tip:
- Use coffee ice cubes to avoid dilution.
Add Vanilla Syrup and Milk
- Pour vanilla syrup and milk over the ice. Stir gently to combine.
- Tip:
- Stirring ensures even sweetness.
Pour in the Espresso
- Slowly pour espresso over the milk for a layered look.
- Tip:
- Pour gently over the back of a spoon to layer.
Drizzle With Caramel
- Top with caramel sauce. Add extra drizzle if desired.
- Tip:
- Warm the caramel slightly for smooth drizzling.
Notes
Customize with plant-based milk and sugar-free syrups as needed.
Add whipped cream or cold foam for an extra treat.
Serve immediately for best results.