How to: Caramel Macchiato

Today's coffee-house how-to is the classic caramel macchiato.

The CM differs from a regular latte in several ways, but the most important is that the emphasis is on the milk, not the espresso.

Also, please keep in mind that I have never worked at Starbucks, and each coffee house has a slightly different spin on their recipes. (Just a personal note: I'm not a big fan of Starbucks drinks, and it's not a loyalty thing. I find them all slightly bland, but then again, I'm a fan of the spice/punch.)

For a Caramel Macchiato, you will need:

• milk
• espresso
• caramel sauce
• vanilla syrup

This drink will be more difficult to reproduce at home, since it has multiple ingredients. For all the drinks I discuss, I will be deferring to the Torani label of syrups and sauces, as these are the ones I think taste the best. 

But first, a note: 

• sauce will be used in reference to the thick stuff--chocolate sauce, caramel sauce, etc. 
• syrup is strictly liquid 

The proportions of all drinks are changed according to what size you order: 12, 16, or 20-ounce. The coffee mug I drink out of is 14 ounces, so you'll have to learn how to play with the proportions at home. 

How to Make Your Own Caramel Macchiato 

for the purposes of this recipe, I will be using the proportions for a 12-oz drink*

1. 1 pump of vanilla syrup into your cup 
2. Heat enough milk so it will fill your cup approx 2/3 full 
3. Retain some heated milk and work into a froth**
4. Spoon froth over milk
5. Pour one espresso shot through foam
6. Drizzle caramel sauce over top in pretty design 

**As I mentioned in my inaugural post, the hardest thing about making these specialty drinks at home is achieving the right kind of foam. The steam power of a home espresso machine simply can't compare with the industrial standard. However, there are a few ways you can get your own foam. The simplest is probably to try and use a hand whisk--never done it myself, but I hear it works (somewhat). What will most likely be more reliable is to purchase something along the lines of a Aereolatte milk frother. 

I personally use the Bodum Mousse One-Touch Milk Frother. It works surprisingly well, though the foam isn't as dense as the coffee house can achieve. 

My brother-in-law has the Bodum Chambord Milk Frother. Slightly more expensive, slightly better foam quality. 

So there you have it. Caramel Macchiato at-home. 

*For 16 and 20 ounces, use 2 shots of espresso and 2 pumps of syrup

Happy Drinking!