There’s nothing better than wrapping your hands around a warm mug of caramel macchiato—especially when you made it yourself.
This cozy drink tastes just like the one from the coffee shop, but you can make it at home in under 10 minutes.
The layers of steamed milk, rich espresso, and buttery caramel drizzle just hit different when you sip it fresh and hot.
I’ve been making this at home for years, and it’s my favorite go-to treat when I want something warm and sweet but don’t feel like leaving the house.
Why I Love This Recipe
This caramel macchiato has saved me so many mornings. It’s fast, easy, and tastes like something way fancier than it is. Here’s why it’s a favorite:
- It’s rich, creamy, and just the right amount of sweet
- No need to leave the house or spend $6 on a cup
- Easy to customize with your favorite milk or more/less syrup
- Comes together in under 10 minutes
- Always makes my kitchen smell amazing
What You’ll Need
- 1 cup whole milk (or any milk you like)
- 1–2 shots of espresso (or ¼ cup strong brewed coffee)
- 2 tablespoons caramel sauce (plus more for drizzling)
- 1 teaspoon vanilla syrup (optional but recommended)
- Whipped cream (optional, for topping)
Pro Tips
- Use freshly brewed espresso for the boldest flavor
- If you don’t have an espresso machine, really strong brewed coffee works too
- Don’t let your milk boil—just heat until steamy and frothy
- For extra caramel flavor, stir a little into the bottom of your mug before adding milk
- Use homemade caramel sauce if you want to take it over the top
Tools Required
- Small saucepan or microwave-safe jar
- Milk frother or whisk
- Espresso machine or coffee maker
- Measuring spoons
- Mug
Substitutions and Variations
- Use oat milk or almond milk for a dairy-free option
- Swap vanilla syrup with hazelnut or cinnamon for a twist
- Add sea salt to the caramel for a salted caramel macchiato
- Try iced version by skipping the heat and pouring over ice
Make Ahead Tips
- Brew espresso and store in fridge up to 2 days
- Make a jar of vanilla syrup ahead to use all week
- Heat and froth milk fresh each time for best texture
Recipe + Instructions
Step 1: Heat the Milk
Pour 1 cup of whole milk into a small saucepan. Heat over medium-low until steaming, not boiling. If using a frother, transfer milk to the frother and foam it until light and creamy.
Step 2: Brew the Espresso
Brew 1–2 shots of espresso using your espresso machine or make ¼ cup of very strong brewed coffee. Set aside.
Step 3: Sweeten the Milk
In your mug, add 1 tablespoon of caramel sauce and 1 teaspoon of vanilla syrup. Pour the steamed milk into the mug slowly, letting the caramel melt and mix. Stir gently.
Step 4: Add Espresso
Slowly pour the espresso into the mug over the back of a spoon to create the signature layered look of a macchiato. The espresso will float over the milk.
Step 5: Drizzle and Serve
Drizzle 1 tablespoon of caramel sauce over the top of the foam. Add whipped cream if you like. Serve immediately.
Makes
1 serving
Cook Time
8 minutes
Macros (approx., with whole milk and no whipped cream)
- Calories: 210
- Protein: 6g
- Carbs: 26g
- Fat: 9g
- Sugar: 24g
Why This Recipe Works (Quick Science)
This drink works because of how each part balances the other. The steamed milk adds creamy richness, espresso brings the bold, slightly bitter flavor, and caramel adds sweetness and depth. Layering the espresso last gives the drink its classic look and lets you taste the different textures in every sip.
Common Mistakes
- Overheating the milk — it can curdle or lose flavor
- Pouring espresso too fast — you won’t get the nice layers
- Skipping the caramel in the milk — it’s not just for drizzle, it adds real depth
- Using weak coffee — the drink will taste flat
What to Serve With
- A warm croissant or buttery scone
- Oatmeal cookies or biscotti
- A fruit and yogurt parfait for a light breakfast combo
FAQ
Can I make this without an espresso machine?
Yes! Just use ¼ cup of very strong brewed coffee.
Can I make it iced?
Absolutely. Use cold milk and espresso, and pour everything over ice.
What kind of caramel sauce should I use?
Any good-quality store-bought sauce works. For best flavor, use a thicker-style caramel, not the syrup kind made for pancakes.
Can I skip the vanilla syrup?
You can, but it adds a nice mellow sweetness that pairs well with the caramel.
