The best Hot Caramel Macchiato

Name: Caramel Macchiato
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 cup
Cuisine: Korean
Ingredients: Espresso: 45ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water); Homemade Vanilla Syrup: 20ml; Caramel Sauce (to mix with expresso): 10ml; Caramel Sauce (for drizzle): as much as you need; Milk: 180ml

Best for Winter months

by Hanbit Cho April 19, 2022

written by Hanbit Cho April 19, 2022

Caramel Macchiato is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

A hot caramel macchiato is great for the winter months – it’s a nice combination of caramel and vanilla.

For your interest, here’s the ice version

Homemade vanilla syrup (definitely better)

Follow along with the 📝 recipes below👇🏾👇🏾

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Caramel Macchiato

Rating: 5.0/5
( 1 voted )

Serves: 1 cup Prep Time: 20 Minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Espresso: 45ml (if you don’t have espresso, use 4.5~5g of instant coffee in 35g of hot water)
Homemade Vanilla Syrup: 20ml
Caramel Sauce (to mix with expresso): 10ml
Caramel Sauce (for drizzle): as much as you need
Milk: 180ml

Instructions

Extract your espresso with vanilla syrup + 10ml of Caramel sauce.
Steam milk. (See below for tips on foam)
Pour steamed milk into the glass.
Pour the espresso mixture on top of the milk.
Drizzle caramel sauce.

Notes

Tips on milk foam:

Obviously, the best would be to use an espresso machine to create a nice velvety foam. However, if you don’t have an espresso machine the best way to make nice foam at home would be the French press. The issue here is that you’ll get a good quality foam with cold milk rather than hot milk. Hot milk does work in a French press but not nearly as good. It’s fine when you’re making ice beverages, but with hot beverages….you need to make a judgment call. Anyways, refer to my ice caramel macchiato video on how to use the French press

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Recipe video

Enjoy

Let us know what you think of today’s Caramel Macchiato tips, tricks, and hacks!

Caramel

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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