Hi, today is International Coffee Day. So I’m making caramel macchiato. You can also make caramel macchiato from scratch. Check out my homemade vanilla syrup and caramel sauce recipes on separate pages.
Italian caffe macchiato is made with an espresso and a small amount of milk. In France they have cafe noisette: it’s the same, an epresso with a little bit of milk (sometimes cream). But today’s caramel macchiato is an American version: an espresso with caramel sauce and significant amount of milk. This is a Starbucks style, but not the propriety recipe.
Yes, I use Nespresso. Don’t laugh but I bought this because a friend of mine said “Don’t you have a Nespresso machine? Every chic Parisien has one!” And I don’t regret. The long-lasting rich and strong aroma of the coffee makes me happy. Also now my mom makes her coffee with a decaf capsule everyday. But surely any strongly brewed quality coffee is good for macchiato. Enjoy!
- 1 tablespoon vanilla syrup
- ⅔ cup milk (160ml)
- 1 shot espresso
- Caramel sauce
- 1. Warm a serving cup.
- 2. Add 1 tablespoon of vanilla syrup in the cup.
- 3. Froth ⅔ cup of milk. And add the hot milk and milk foam in (2).
- 4. Pour in one shot of espresso.
- 5. Drizzling caramel sauce on top and serve.