You can make a creamy, flavorful caramel macchiato at home! This is my go-to pick-me-up when I want something comforting and a little indulgent. I’ve mastered the method for making your own vanilla syrup and caramel drizzle—it’s easier than you think (or you can use store-bought). Plus, you can even make it without an espresso machine. Let me show you how it’s done.
There is something extra special about making your favorite store-bought treat at home. And as delicious as the Starbucks version is, I think this one is even better! ☕
Have you tried the Starbucks caramel macchiato? There is a reason it’s a fan favorite! I remember the first time I had one, on my sister’s recommendation. I was hooked on the first sip. I love how sweet it is, yet it still gives the pick-me-up we love from coffee. It always felt like a treat to get it when I was out and about, but I figured, ‘Why wait until I go to Starbucks to enjoy this?’ Since then, I’ve been making my caramel macchiatos for years. And trust me, this version is just as good—if not better—than the one from your local coffee shop. The best part is that you can control and customize the ingredients to your taste. So, let’s talk about how to craft this at home.
Key ingredients
For such a fancy-sounding drink, you only need familiar ingredients. Gather these items:
- Espresso: The strong coffee base of the beverage. You can use machine-brewed espresso or very strong drip coffee.
- Milk: I use whole milk due to the way it froths – but you can use a plant milk alternative.
- Vanilla syrup: Adds a sweet finish! You can buy some from the store, or make your own with granulated sugar, water, and vanilla extract.
- Caramel sauce: Gives the drink a buttery finish. Pick some up from the store, or make your own from brown sugar, whipping cream, salted butter, and vanilla extract.
How to make a caramel macchiato
Wondering how to make a caramel macchiato at home? Thanks to this easy copycat Starbucks caramel macchiato recipe, you can make a cafe-quality version right in your kitchen. Enjoy a treat while saving money. You can skip the first two steps using store-bought vanilla syrup and caramel sauce. This is how it’s done:
The vanilla syrup is easy to make, but you can use store-bought if you’d rather.
You’ll have more caramel sauce than you need. Save the rest for more caramel macchiatos later this week, or drizzle some over ice cream for dessert!
- Make the vanilla syrup: Add granulated sugar and water to a small pot, then bring to a boil until it starts to thicken. Remove the pot from the heat and stir in the vanilla.
- Make the caramel sauce: Add the ingredients to a small pot, bringing it to a boil until it thickens slightly – pretty much the same as the vanilla syrup. Remove it from the heat and let it cool.
Froth your choice of milk using a frother or a whisk.
Once the ingredients are ready, pour them into your mug and drizzle the caramel sauce on top.
- Layer the macchiato: Pour the vanilla syrup into your mug. Froth some milk, then pour that into the mug. Finally, add the espresso.
- Drizzle and sip: I like to transfer the caramel syrup to a squeezy bottle for easy drizzling. I copied the look of the Starbucks caramel macchiato, added two circles around the edge, and a cross-hatch pattern on top! The drizzle of caramel syrup makes all the difference.
Can I turn this into an iced caramel macchiato
Just like you can order your Starbucks caramel macchiato hot or iced, you can make a cool version at home just as easily. The process is nearly the same. Simply start by filling a tall glass with ice, then follow the steps, pouring in the vanilla syrup, milk, then the espresso, before finishing it off with a caramel drizzle. When making an iced version, I don’t froth my milk, pouring it in cold over some ice.
View this post on Instagram A post shared by Kristen Stevens (@theendlessmeal)
The best part about making your caramel macchiato is that you’re the barista and can make it any way you want.
If you have a sweet tooth, drizzle on extra caramel sauce. If you want it creamier, add extra frothed milk. You’re in control!
What is the difference between a caramel latte and a caramel macchiato?
The only difference is how the ingredients are layered. When you make a latte, pour the espresso into the bottom of the cup first, then add steamed milk. This blends the two, creating a smooth and creamy coffee. On the other hand, this caramel macchiato reverses the order: you pour in the vanilla syrup, then the frothed milk. The espresso is poured in after the milk, then you top it off with a drizzle of caramel sauce. So, is a drink really that different depending on how you pour things into a cup? Yes! That’s due to the density of liquids. The frothed milk is lighter, so pouring it into the espresso (latte-style) blends it, making it creamier. But, when you pour the espresso into the milk (macchiato), it settles in layers, creating a bolder coffee flavor first, then it gradually mellows as you drink and it mixes. The vanilla settles at the bottom, giving you a sweet finish as you sip!
More coffee recipes
Irish Cream Latte
Nutella Latte – 2 ways
Coconut Turmeric Latte
Irish Coffee
Caramel Macchiato (Starbucks Copycat - But Even Better!)
Ingredients
- 1 tablespoon vanilla syrup , store-bought or recipe below
- ¾ cup whole milk , see notes
- 2 ounces espresso , see notes
- Caramel sauce , store-bought or recipe below
Vanilla Syrup
- ½ cup EACH: granulated sugar and water
- 1 tablespoon vanilla extract
Caramel Sauce
- ½ cup brown sugar
- ¼ cup whipping cream
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
Instructions
- To make the vanilla syrup: Add the granulated sugar and water to a small pot over medium-high heat. Bring to a boil and then continue to boil for 8-10 minutes, until it begins to thicken slightly. Remove the pot from the heat and stir in the vanilla. ½ cup EACH: granulated sugar and water, 1 tablespoon vanilla extract
- To make the caramel sauce: Add the brown sugar, whipping cream, butter, salt, and vanilla to a small pot over medium-high heat. Bring the pot to a boil and then lower the heat and continue to boil for 5-7 minutes, until it begins to thicken slightly. Remove it from the heat and let it cool. I like to pour it into a squeeze bottle for easy drizzling! ½ cup brown sugar, ¼ cup whipping cream, 1 tablespoon vanilla extract, 2 tablespoons salted butter
- Pour the vanilla syrup into your mug. 1 tablespoon vanilla syrup
- Pour the milk into a container and froth using a frother, the wand on your espresso machine, or even a regular whisk. ¾ cup whole milk
- Pour the frothed milk into your mug and then pour in the espresso. It will leave a mark in the milk where you pour it, which is where the name comes from. Macchiato means “marked” in Italian. 2 ounces espresso
- Drizzle the caramel on top, making two circles around the edge of your mug and then making a cross hatch pattern on the top, just like Starbucks. Caramel sauce
