Description
A homemade copycat recipe for a creamy iced caramel macchiato that is faster, cheaper, and tastier than coffee shop versions. Features distinct layers of espresso, vanilla milk, and rich caramel sauce.
Ingredients
Scale
- 2 tablespoons espresso beans (coarsely ground, medium-dark roast)
- 1 cup filtered water
- 1 cup whole milk (or oat milk for dairy-free)
- 2 tablespoons vanilla syrup
- 3 tablespoons thick caramel sauce
- 1 cup ice cubes (large cubes preferred)
- Optional: Whipped cream
Instructions
- Brew 2 shots of espresso (2 ounces total) using an espresso machine, Moka pot, or strong instant coffee. Let the espresso cool for 30 seconds to prevent melting the ice immediately.
- Drizzle caramel sauce on the inside walls of a 12-ounce glass and swirl to coat the sides.
- Fill the glass to the top with ice cubes.
- Pour the cold milk over the ice, leaving about an inch of space at the top. Froth the milk if desired for a lighter texture.
- Add vanilla syrup to the milk and stir gently once to combine.
- Slowly pour the cooled espresso over the back of a spoon held just above the milk surface to create distinct layers.
- Drizzle the remaining caramel sauce over the top of the espresso layer.
- Serve immediately with a straw or spoon.
Notes
For best results, use cold espresso to prevent the ice from melting too quickly. Coat the glass with caramel for flavor in every sip. If using oat milk, choose a ‘barista’ edition for better frothing. You can make coffee ice cubes by freezing leftover espresso to keep the drink strong.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 drink (12 ounces)
- Calories: 220
- Sugar: 24
- Sodium: 80
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 28
- Protein: 8
Keywords: iced caramel macchiato, copycat coffee recipe, homemade macchiato, iced coffee, caramel macchiato, coffee shop copycat, creamy iced coffee