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Caramel Macchiato
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Chef Eddy Recipe
Caramel Macchiato
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Set up your own specialty coffee shop right in your own kitchen with this homemade Caramel Macchiato recipe.

Prep time
Bake/Cook time
0:12 to 0:15
Caramel for approximately 12-14 macchiato
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Caramel Macchiato
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:12 to 0:15
Yield :
Caramel for approximately 12-14 macchiato



Macchiato using an espresso machine

  • 3/4 cup whole or 2 % milk
  • 2 shots espresso
  • 1 tablespoon caramel and more to drizzle

Macchiato using no espresso machine

  • 3/4 cup whole or 2 % milk
  • 4 tablespoons water
  • 2 generous teaspoons instant coffee
  • 1 tablespoon caramel and more to drizzle


  1. Make caramel first. Caramel can cause severe burns and children should not be unsupervised around heat source while preparing. Although caramel is not difficult to make, timing is very important and therefore we recommend reading entire recipe before starting.
  2. Pour approximately one fourth of sugar in onto bottom of a medium saucepan. Place on medium heat and allow bottom layer of sugar to melt. Once melting stir using a heat resistant spatula. When most of sugar is melted add another one fourth of sugar. Stir gently until most sugar is dissolved and is light golden. Some lumps will remain.
  3. Repeat by adding another one fourth of sugar and finish with remaining amount.
  4. Stir to a honey colored caramel. If correct color is obtained but still some sugar lumps remain, remove it from heat and add about one third of hot whipping cream. Be careful as it will steam and rise profusely. Stir when mixture subsides.
  5. Add remaining whipping cream and salt and return to boil. Remove from heat and stir in butter and vanilla extract.
  6. Pour in a container and seal it properly, caramel will last at least 4 weeks in the refrigerator.
  7. For Macchiato using machine: Froth milk using steam wand on machine, ensure that milk does not boil, optimum temperature is 150°F. Add caramel.
  8. Add 2 espresso shots. Drizzle with additional caramel and serve.
  9. For 1 large macchiato not using an espresso machine: Heat milk until 150°F. (Absolutely not boiling!) Using a milk frother*, froth until milk is doubled in size. Pour in large cup and add caramel.
  10. Add water in a separate small coffee cup and heat until very hot in a microwave. Remove and add instant coffee. When dissolved pour gently into foamed milk. Drizzle with additional caramel and serve.


*Frothing milk can also be done by heating milk to 150°F and whisking it rapidly using a hand whisk or whip attachment of immersion blender.

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