The word macchiato translates from the Italian to “spotted” or “stained”. Traditionally, an espresso macchiato is an afternoon treat composed of one shot of espresso spotted with a dash of frothed milk. The latte macchiato, on the other hand, is composed of a glass approximately 1/3 – 2/3 filled with milk and marked, or stained, with espresso. The espresso is slowly poured into the milk, literally creating a “spot” in the center of the glass. The additional blending of flavors and the advent of the iced macchiato became popularized in the 1990s. Here is my version of the iced caramel macchiato. Enjoy!
• 1 ounce of pre-brewed and chilled espresso. For even more caramel flavor try using Café Caramel coffee
• 6 ounces of milk
• 2 tablespoons of vanilla syrup (*recipe below)
• 1 ounce of caramel sauce (click here for a recipe or use your favorite)
• a glass filled with crushed ice
1) Prepare your espresso. I used a stovetop espresso maker. For some guidance on brewing techniques check out these blog entries.
2) Add the vanilla syrup and a dash of caramel sauce into your ice-filled glass.
3) Add your milk to the glass.
4) Slowly pour the espresso into the center of your glass over an inverted spoon. This will slow down the pour and create a “spot” in the center of your glass.
5) Next, layer the caramel sauce on top of the mixture.
6) Top your creation with whipped cream (*optional).
Combine one cup of water and one cup of sugar in a saucepan and bring to a boil. Simmer for 8 -10 minutes. The mixture should appear thickened when it is done. Remove the pan from the flame and add 1 tablespoon of vanilla extract. Stir the mixture until well blended. Once the syrup reaches room temperature transfer to an airtight container and refrigerates for later use.